Slow Cooker Autumn Lentil Pumpkin Soup with Pepitas
Ingredients: 1 1/2 Lentils , rinsed 1 (15oz) can pumpkin puree 1 tsp ground turmeric 1 tsp ground coriander 1 tsp ground smoked paprika 1/2 tsp cayenne pepper 1/4 tsp ground cinnamon 4 Tbsp olive oil , divide kosher salt 1/2 cup pepitas 1/2 tsp cumin seeds 1 large red onion , chopped 1 lemon , juiced _____________________________________ 1. Combine the lentils, pumpkin, turmeric, paprika, coriander, pepper, cinnamon, 1Tsp olive oil and 1 Tbsp salt or slightly less (3/4) in a slow cooker . Add 5 cups of water. Stir. Cook on high for 4 hours or on low for 6 hours, until the lentils are tender. 2. Before serving, warm 1 Tsp olive oil in a small skillet over high heat. Add the pepitas, cumin seeds and a pinch of salt, if pepitas are unsalted. Cook, stirring constantly, until pepita s are toasted and the cumin is popping. 2-3 min. Place pepitas on a paper towel lined on a plate. 3. Put the skillet back on a high heat, add 2 Tbsp of oil, red onion and a pinch of salt. Cook...
