Curried Pumpkin & Spicy Green Lentil Soup

• 1 cup Water
• 1/2 cups Dry Green Lentils, Rinsed And Drained
• 1 Tablespoon Olive Oil
• 2 cloves Garlic, Minced
• 1 whole Red Bell Pepper, Seeded And Sliced
• 2 whole Chili Peppers, Minced
• 15 ounces, weight Canned Pumpkin Puree
• 4 cups Vegetable Broth
• 1 Tablespoon Curry Powder
• 1 pinch Salt And Pepper, to taste
• 1 pinch Nutmeg, For Topping

1. In a large Dutch oven over medium heat, add water and lentils. Cook lentils for 10 minutes, or until slightly tender. Do not cook fully, as they will later cook with the other ingredients.
2. Meanwhile, add olive oil to a medium skillet over low heat. When oil is hot, add garlic, bell pepper, and chili peppers. Cook for 5 minutes, or until tender.
3. When lentils are nearly done, add sauteed pepper mixture to the Dutch oven. Stir in pumpkin puree, vegetable stock, and curry powder. Sprinkle in sea salt and pepper, to taste.
4. Bring mixture to a boil, then reduce heat to medium-low and simmer, covered, for 25 minutes or until lentils are extremely tender.
5. Garnish with a bit of freshly-grated nutmeg (or a sprinkle of ground nutmeg). Enjoy!

water, green lentils, olive oil, garlic, red bell pepper, chili peppers, vegetable broth, curry, salt, nutmeg

Taken from tastykitchen.com/recipes/soups/curried-pumpkin-spicy-green-lentil-soup/ (may not work)