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Preheat the oven to 200 ° C. Cut pumpkin cut into 2 cm
cubes. Mix well with 2 tbsp. oil, 1 tsp. coriander and chili powder.
Line a baking sheet with parchment paper, place diced vegetables and
roast in the oven for about 20 minutes, until pumpkin is al dente.
Meanwhile peel onions and garlic. Halved onions and cut thinly, garlic
finely. Heat 4 tbsp. oil in a pan and fry onions over medium heat for
about 15 minutes until golden brown. Stir occasionally. Stir in garlic,
1 tsp. coriander and 1 tsp. chili powder. Sauté one minute,douse with
the soup and add the lentils. Simmer all for about 40 minutes until the
lentils are tender.
Take a ladle lenses out of the pot, mash and add with the pumpkin cubes
back into the soup. Simmer for 5 minutes more. Season with lemon juice,
salt and pepper. |
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