This is an easy, breezy, vegan recipe with very few ingredients. Perfect for a cool winter day, yet also wonderful in the heat of summer. You can eat this chilled or hot.
You will need:
•1 carton of veggie stock, 4 cups.
•1 can of pumpkin purée.
•1 cup of rinsed lentils
•3 garlic cloves
•salt, pepper, and garlic salt to taste.
•bread for dipping, my favorite is sourdough.
In a pot, heat up a bit of olive oil. Add a chopped onion and 3 cloves of garlic to the pot to steam. Once they are soft, add your veggie stock, lentils, and pumpkin purée. Cook on low-medium heat for 40 minutes. Add salt, pepper, and garlic salt to taste. Serve.
So easy, and so yummy!
Have a lovely evening.