Health & Fitness Blog

Monday, October 1, 2018

Pumpkin-Lentil Soup

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


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


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


Authored by

Read trainer bio

Check out some of our other posts

Nothing changes if... nothing changes

This is the foundation of GetFit Camps Lacombe Personal Training. Our programs will offer you an opportunity to change your thought process about weight loss, eating, and exercising. Our educated and certified trainers will guide you through in a positive, supportive environment, giving you the best chance to be successful in your fitness journey.