Vegan Pumpkin Tomato Soup

Ingredients

• 1 small, sweet onion, finely chopped 
• 4 cloves of garlic, minced
• 1 can (15 ounces) pumpkin puree (not pumpkin pie mix) 
• 1 can (23 ounces) crushed tomatoes 
• 4 cups vegetable broth 
• 1 cup water 
• 1 cup red lentils 
• 1 cup basil, finely chopped 
• 1 tablespoon maple syrup 
• 1 teaspoon salt + more to taste 
• 1 teaspoon black pepper + more to taste 
• 1 tablespoon nutritional yeast 

Directions

1. Add garlic and onion to a skillet with a splash of oil. Sauté for about 8 minutes, or until softened. 
2. Add all ingredients to your slow cooker. Cover and set to HIGH; cook for 3-4 hours until lentils have softened. 
3. Once soup is done cooking, blend with an immersion blender until smooth. 
4. Serve soup with your favorite toppings and sides. 

Makes: 3-4 servings