Harvest Lentil Soup

In stock

Made with red lentils, brown & wild rice, green & yellow peas, garlic, onion, celery, dried vegetables, herbs & spices. Just add carrots, red wine, and 100% pumpkin puree, and this soup is perfect for any Fall feast.


To Prepare:

  • 3 (14.5 oz.) cans chicken broth
  • 2 carrots (peeled and sliced)
  • 1 cup 100% pumpkin (not pie filling)
  • 1/3 cup red wine (optional)
  • 2 Tablespoon olive oil
  • 3/4 teaspoon salt
  • 2 cups water

Cooking Instructions:

  1. Rinse lentils and rice. Combine with seasoning packet, carrots, broth, and water in large pot
  2. Bring to boil
  3. Reduce heat and simmer for 1 hour
  4. Add 100% pumpkin, wine, olive oil, and salt
  5. Simmer an additional 30 minutes

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