{"id":1948,"date":"2012-11-30T10:08:52","date_gmt":"2012-11-30T15:08:52","guid":{"rendered":"http:\/\/stlydias.org\/blog\/?p=1948"},"modified":"2012-11-30T10:08:52","modified_gmt":"2012-11-30T15:08:52","slug":"red-lentil-pumpkin-soup","status":"publish","type":"post","link":"https:\/\/stlydiasliturgy.org\/blog\/2012\/11\/red-lentil-pumpkin-soup\/","title":{"rendered":"Red Lentil-Pumpkin Soup"},"content":{"rendered":"<p>Serves 4<br \/>\nTime: 30 minutes<br \/>\nSource: Adapted from Cooking Light<\/p>\n<p>Ingredients<br \/>\n1 tablespoon canola oil<br \/>\n1 medium yellow onion, chopped<br \/>\n1-2 cloves garlic, minced<br \/>\n1 teaspoon ground cumin<br \/>\n1\/4 teaspoon fine salt<br \/>\n1\/4 teaspoon ground cinnamon<br \/>\n1\/8 teaspoon ground red pepper (cayenne)<br \/>\n1 tablespoon grated or minced peeled fresh ginger<br \/>\n3 1\/2 cups vegetable broth, divided<br \/>\n1 cup dried small red lentils<br \/>\n1 cup water<br \/>\n3\/4 cup canned pure pumpkin puree (that&#8217;s half a 15-ounce can)<br \/>\n1 tablespoon fresh lemon juice<br \/>\nplain low-fat yogurt, toasted pepitas (hulled pumpkin seeds), and<br \/>\nchopped fresh cilantro, for garnish<\/p>\n<p>Directions<br \/>\n1. Heat a large Dutch oven over medium-high heat. Add oil to pan;<br \/>\nswirl to coat. Add onion and garlic to pan; saut\u00e9 4 minutes. Add<br \/>\ncumin, salt, cinnamon, red pepper, and half of ginger, then saut\u00e9 1<br \/>\nminute. Stir in 3 cups broth and lentils and bring to a boil. Cover,<br \/>\nreduce heat, and simmer 10 minutes or until lentils are tender.<\/p>\n<p>2. Blend lentil mixture: With an immersion blender, blend mixture in<br \/>\nthe pot until smooth. With a blender, transfer lentil mixture to<br \/>\nblender (if necessary, process in batches) and remove cap in blender<br \/>\nlid (to allow steam to escape); hold lid on firmly with a kitchen<br \/>\ntowel and blend until smooth, then return to pot. Add remaining 1\/2<br \/>\ncup broth, 1 cup water, and pumpkin puree to pot; cook 3 minutes or<br \/>\nuntil thoroughly heated. Stir in lemon juice and remaining ginger.<br \/>\nGarnish soup with yogurt, pepitas, and cilantro if desired.<\/p>\n<p>&#8211;<em>Prepared with our help by Heather on November 18, 2012<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 4 Time: 30 minutes Source: Adapted from Cooking Light Ingredients 1 tablespoon canola oil 1 medium yellow onion, chopped 1-2 cloves garlic, minced 1 teaspoon ground cumin 1\/4 teaspoon fine salt 1\/4 teaspoon ground cinnamon 1\/8 teaspoon ground red pepper (cayenne) 1 tablespoon grated or minced peeled fresh ginger 3 1\/2 cups vegetable broth, [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[],"_links":{"self":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/1948"}],"collection":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/comments?post=1948"}],"version-history":[{"count":2,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/1948\/revisions"}],"predecessor-version":[{"id":1950,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/1948\/revisions\/1950"}],"wp:attachment":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/media?parent=1948"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/categories?post=1948"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/tags?post=1948"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}