oz baby bok choy

Fresh ginger, garlic, spicy Thai curry paste, creamy coconut milk, sweet pumpkin...one thing you can’t accuse this recipe of is lacking flavor. Protein-packed lentils keep it vegetarian and filling. Go ahead and make a double batch. Leftovers can be refrigerated for up to 5 days or frozen for 3 months.

STOVETOP

CURRIED RED LENTIL AND PUMPKIN SOUP

6-9 Prep 10 min Cook 25 min Serves 4

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1 tsp canola oil 3 medium garlic cloves, finely chopped 1 tbsp finely grated peeled ginger 4 cups fat-free reduced-sodium vegetable broth 1 (15-oz) canned puréed pumpkin 1 (14 -fl oz) can lite coconut milk 1 cup dry red lentils, picked over and rinsed 1 tbsp red Thai curry paste 2 medium scallions, thinly sliced 1 tbsp fresh lime juice ¼ cup plain low-fat Greek yogurt 2 tbsp chopped cilantro 1. In a large heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Add the garlic and ginger and cook for 30 seconds, until fragrant, stirring constantly.

2. Add the broth, pumpkin, coconut milk, lentils, and curry paste. Increase the heat to high and bring to a boil over high. Reduce the heat and simmer, covered, until the lentils are tender, about 20 minutes. Stir in the scallions and lime juice.

3. Ladle soup into 4 bowls, top with the yogurt, and sprinkle with the cilantro.

SERVING SIZE (1¾ cups soup and 1 tbsp yogurt): 326 Cal, 9 g Total Fat, 7 g Sat Fat, 282 mg Sod, 48 g Total Carb, 8 g Sugar, 9 g Fib, 15 g Prot.