I made Lentil and Pumpkin Soup

I took this recipe and riffed on it.

Here are the ingredients I used:

Ingredients

  3 teaspoons olive oil 
  1 cup chopped onion 
  4 buttons of minced garlic 
  3 1/2 cups organic vegetable broth
  1 cup dried small red lentils
  2 teaspoon ground cumin
  teaspoon salt 
  teaspoon ground cinnamon
  1/8 teaspoon ground red pepper
  1 cup water
  3/4 cup canned pumpkin
  A lot of grated peeled fresh ginger
  4 tablespoon fresh lemon juice
  plain low-fat yogurt $
  Fresh sage to garnish and dried sage for cooking
  Paprika
  Jalapeño 

1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic to pan; sauté 4 minutes. Stir in 3 cups broth, lentils, and more ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until lentils are tender. Place the lentil mixture in a blender or use a hand blender or a cement mixer. Return lentil mixture to pan over medium heat. Add remaining 1/2 cup broth, 1 cup water, and pumpkin to pan; cook 3 minutes or until thoroughly heated. Stir in ginger and lemon juice. Put in a serving bowl, top each serving with about 2 teaspoons yogurt, some diced tomato and 1 tablespoon fresh chopped sage. Squeeze some fresh lemon juice on top.

Photo time

So much of the good food I make starts off looking like this:

After you follow the instructions above, you should end up with some lentils that look like this:

Isn't that pretty?

Then, you mix that all up and take THIS:

and add it to THIS:

Throw it in a bowl, garnish it up, bust out a nice pinot gris, a crusty baguette and you end up with THIS:

My wife loved it.

I may mix up some cocktails tomorrow night and add it to this page too.