Spicy Pumpkin & Lentil Soup! (Vegetarian Too!)

• 1/2 cup split red lentils
• 1 medium onion
• 2 teaspoons whole grain mustard
• 1 tablespoon ground cumin
• 1/2 teaspoon turmeric
• 2 teaspoons ground coriander
• 1/2 teaspoon chili powder or 1/2 teaspoon chili flakes
• 4 cups vegetable stock
• 1/2 cup water
• 3 3/4 cups butternut pumpkin (Peeled and in chunks)
• 1 tablespoon oil

1. Heat oil in saucepan and ADD onion, cook for 5 minutes until soft.
2. ADD Mustard, Cumin, Tumeric and Chilli Powder, cook for 30-40 seconds after adding last ingredient.
3. ADD Stock, Water, Pumpkin and Lentils, cover and bring to a BOIL.
4. Reduce heat and simmer, partly covered for about 15 minutes until lentils are tender.
5. Remove from heat and MASH until smooth.
6. STIR through coriander.
7. ENJOY!

split red lentils, onion, grain mustard, ground cumin, turmeric, ground coriander, chili powder, vegetable stock, water, butternut pumpkin, oil

Taken from www.food.com/recipe/spicy-pumpkin-lentil-soup-vegetarian-too-107880 (may not work)