An interesting fall twist to a lentil soup. 1 and 1/3 cups of soup is approximately 15 grams of protein!

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Ingredients:

3 cups water

3 cups reduced-sodium chicken broth

2/3 cup dried lentils, rinsed

2 large garlic cloves, minced

1 tbsp. ground cumin

2 tsp. dried oregano

1 can (15 oz) pinto beans, rinsed and drained

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) sold-pack pumpkin

1/2 cup mild salsa

1/2 tsp. salt

5 cups fresh spinach, lightly packed

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Directions:

1. In a 6-qt. stockpot, bring the first six ingredients to a boil. Cook, covered over medium heat until lentils are tender, about 20-25 minutes.

2. Stir in beans, pumpkin, salsa and salt until blended; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Stir in spinach; cook until wilted, 3-5 minutes.

Original Recipe and Picture from www.tasteofhome.com

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