Pumpkin-lentil soup
A bright, savory, nutritious and warming pumpkin and lentil soup
Ingredients
| pumpkin flesh 350 g |
| red lentils 1 cup |
| water 2 liters |
| vegetable oil 3 tbsp. |
| onion 1 pc |
| carrot 1 pc |
| celery root 100 g |
| garlic 2 cloves |
| ginger root 15 g |
| oregano 1/2 tsp. |
| salt and pepper to taste |
Instructions
Step 1
Pour water over the washed lentils and leave for 10 minutes.
Step 2
Cut the onion, carrot, celery root and ginger into medium cubes and the pumpkin into coarse cubes.
Step 3
Crush the garlic cloves with a knife and fry together with the onion in a thick-bottomed pan with vegetable oil.
Step 4
Then add the rest of the chopped ingredients to the onion and garlic and stir. Fry everything together for a few minutes.
Step 5
Then add the oregano, salt and pepper and mix well.
Step 6
Pour the lentils into the pot, add water, cover, bring to a boil, reduce the temperature and simmer the soup for 20 minutes.
Step 7
Serve the soup with a slice of lemon, cilantro and chili pepper, if desired.
