Lentil Soup with Pumpkin Recipe
I offer you another version of lentil soup with pumpkin. There are several of their websites, and they are all so different! But this combination – lentils and pumpkin – is so successful that, I think, the following variations will be born further. I came up with this particular version of lentil-pumpkin soup myself.
Servings
6
Cook Time
70minutes
Servings
6
Cook Time
70minutes
Ingredients
Instructions
  1. Prepare a rich vegetable broth. This will require more or less, depending on the thickness of the soup that you prefer. My husband likes very thick soups, but I always cook about 0.5 liters more broth. Cereals and pasta have a not too pleasant feature of swelling, and sometimes on the second day you have to dilute the soup. Well, don’t do it with water. Dilute the broth with water, then interrupt it. The water does not mix with the broth.
  2. For cooking vegetables. Wash them and clean them. Rinse the lentils thoroughly until they are in clear water. I have Mistral lentils, they cook for literally 10 minutes and it is not necessary to soak them.
  3. Pumpkin, carrot and celery cut into strips. Chop the onion and garlic. Cut the potatoes into cubes. Chilli pepper cut into thin rings.
  4. Carrots, onions and celery are spasserovat in vegetable oil.
  5. Put potatoes in boiling broth or water and bring to a boil. Add the browned vegetables and pumpkin.
  6. We put the lentils to sleep.
  7. Add a sprig of rosemary and hot pepper, bring to a boil again and cook over low heat until the potatoes are ready.
  8. Add salt, add 2-3 bay leaves and simmer the soup for another 3 minutes. Remove the rosemary, remove from heat, add garlic and let the soup stand under the lid for 10-15 minutes.
  9. Serve the soup.
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