LINSENSUPPE  mit  KÜRBIS

Lentil Soup with Pumpkin

Ingredients for 6 people

500 g pumpkin (Hokkaido)
6 tbsp. olive oil
2 tsp. coriander (ground)
2 tsp. chili powder
2 onions
3 cloves of garlic
1.5 liters chicken or vegetable soup
350 g brown lentils
Juice of one lemon
salt and pepper

 

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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