This tasty, healthy soup, loaded with protein, fiber, and anti-oxidants, comes from Evelisse at the Food Pharmacy! Evelisse Capo is one of our Food for Life instructors in Florida and her website is: Great recipes, events, and other healthy articles. Check out her site.

1 large onion, chopped
6 garlic cloves, crushed
1 tsp marjoram
1/2 - 1 tsp cardamom
4 tsps curry
3 ribs/celery, diced
3 carrots, chopped or shredded
2 cups dry lentils
8 cups vegetable broth
1/2 medium pumpkin cooked, or 1 large can pure pumpkin
1/2 cup almond or other non-dairy milk
salt and pepper to taste
1/2 cup cilantro (optional)

Stir fry the onions, garlic and herbs in a little water for 2 minutes. Add the carrots and celery and cook for an additional 2 minutes. Add the lentils and vegetable broth, and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Add the pumpkin and simmer for 5 minutes. Then add the non-dairy milk. At this point I like to use an immersion blender to cream the soup. Add optional cilantro and enjoy!