Another Monday Morning Run & Curried Pumpkin + Red Lentil Soup [Recipe]

Hey there!

I guess we’re back to 80 degree weather here in LA. If I had known the sun was going to be out in full enough force to give me a farmers’ tan on my run yesterday morning, I would have worn a tank top! It’s already snowing in parts of the country and I’m still dealing with tan lines. Bizarre.

Regardless of the weather, I really like starting my day with a run first thing in the morning. I can pretty consistently knock out a 3 mile loop + stretching in under 30 minutes, and the jump start helps motivate me to make healthy choices throughout the day.

After my run, I made a big huge spinach salad and threw a fried egg on top. Lazy. But effective.

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After breakfast, I spent almost a full hour brainstorming. Just full on coming up with ideas for this blog. I can’t remember the last time I’ve had a brainstorm session like that. It was hard to focus at first, but once I got into the zone I came up with some forward-looking plans that I’m actually pretty excited about.

I guess I got a little carried away blogging and studying, so when I finally noticed that the sun had gone down (mind you, at like 5:00pm), I realized I needed to start thinking about dinner. Per this week’s Thanksgiving Dinner inspired meal plan, Monday = Curried Pumpkin + Red Lentil soup. Luckily, I had done most of the prep work Sunday night, so this recipe came together rather quickly.

 

111814 pumpkin soup closeup

Curried Pumpkin + Red Lentil Soup
Serves 4

 

INGREDIENTS
(t = teaspoon, T = tablespoon)

1 small yellow onion, diced
1 yellow bell pepper, diced
2 cloves garlic, finely minced
1/2 cup red lentils, rinsed
1 T olive oil
1/2 t ground ginger
1 t curry powder
1 t cumin
32 oz. (one box) vegetable broth
15 oz. (one can) pumpkin

111814 pumpkinsoup ingredients

INSTRUCTIONS

In a large pot, add olive oil, onion, garlic, bell pepper and lentils. Cook for 2-5 minutes.

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Add in stock, pumpkin puree, ginger, curry powder and cumin. Bring to a boil, then reduce to a simmer and let cook (covered) for 25-30 minutes, until lentils are tender.

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Season with salt & pepper. Enjoy!

My thoughts

I really liked this soup. It was thick, hearty, and flavorful without any of the individual spices overwhelming the dish (I was worried that it would be a little intense because of all the curry powder, but it wasn’t at all). Though I did find myself adding quite a bit of salt before serving, and couldn’t help thinking that bacon bits would have made an excellent garnish for this soup…

Alas, bacon bits simply weren’t in the cards last night, so we had our soup with cheesy toasts and kale salad on the side.

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I hope your Tuesday is off to a great start! I’ll be posting an upper body workout later today, so stay tuned.

Amy

 Inspiration for this soup comes from A House in the Hills.

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