Servings: 6

Per Serving:

Calories: 210

Protein: 11g - Carbohydrates: 42g - Fat: 1g

Fiber: 7g - Sugar: 5g - Sodium: 463mg

Prep Time: 15 minutes

Cook Time: 7 Hours

Ingredients:

• 1 lb Red Potatoes (about 4 medium), cut into 1-inch pieces

• 1 can (15 oz) Pumpkin

• 1 cup Dried Lentils, rinsed

• 1 medium Onion, chopped

• 3 Garlic Cloves, minced

• ½ tsp Ground Ginger

• ½ tsp Pepper

• ⅛ tsp Salt

• 2 cans (15 oz each) Vegetable Broth

• 1 ½ cups Water

Kitchen Essentials:

• Slow Cooker

• Measuring Spoons

• Cutting Board

• Knife

Instructions:

1. Prep the Veggies: Cut the red potatoes into 1-inch pieces. Chop the onion and mince the garlic. Rinse the lentils under cold water until the water runs clear.

2. Build the Base: Add the potatoes, pumpkin, lentils, onion, garlic, ginger, pepper, and salt into the slow cooker. Pour in the vegetable broth and water. Stir well to combine all the ingredients.

3. Set It & Forget It: Cover the slow cooker and cook on low for 7-9 hours, or until the potatoes and lentils are tender. The soup should thicken nicely as it cooks.

4. Finish & Serve: Give the soup a good stir before serving. If you like a thicker texture, mash some of the potatoes with a fork before dishing it up.

Coach's Notes:

• Diabetic Exchange: 3 starch, 1 lean meat.

• Turn Up the Heat: Try adding a pinch of cayenne pepper or red pepper flakes for some spice. A dash of cinnamon or nutmeg could also add a nice, cozy warmth.

• Boost the Umami: Stir in a tablespoon of soy sauce or miso paste toward the end of cooking to enhance the savory flavors.

• Creamier, Dreamier: For a thicker, creamier texture, blend a portion of the soup using an immersion blender or regular blender.

• Protein Power-Up: To boost the protein, toss in cooked shredded chicken or tofu cubes during the last hour of cooking.

Recipe Credit: Taste of Home Budget Friendly Cookbook