Pumpkin-Lentil Soup

I was really craving a hot delicious soup—something substantial and healthy. I looked around my kitchen for a few ingredients and then created this recipe. Pumpkin adds creamy richness and body.

—Amy Blom, Marietta, GA

Prep: 15 min. • Cook: 45 min. • Makes: 6 servings

• 3 cups water
• 3 cups reduced-sodium chicken broth
• ⅔ 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.) pumpkin
• ½ cup mild salsa
• ½ tsp. salt
• 5 cups fresh spinach, lightly packed

1. 1. In a 6-qt. stockpot, bring the first 6 ingredients to a boil. Cook, covered, over medium heat until the lentils are tender, 20-25 minutes.
2. 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.

1 ⅓ cups: 244 cal., 1g fat (0 sat. fat), 0 chol., 857mg sod., 44g carb. (6g sugars, 11g fiber), 15g pro.