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Lentil soup and pumpkin
ingredients
servings
2
Pumpkin
1/4 unit
Precooked lentils
250 grams
Whole wheat spaghetti
120 grams
Laurel
1 leaf
Fresh rosemary
1/2 sprig
Fresh sage
5 leafs
Garlic
1 wedge
Extra virgin olive oil
2 spoons
Canned tomato sauce, without salt
1 cup
Water
500 mL
Salt
1 pinch
soups from world
Lentil soup and pumpkin
Lentil soup and pumpkin
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Lentil and pumpkin soup is a unique light and invigorating dish. Fantastic in the early autumn evenings or during the cold winter days.
preparation
step 1
First, cut the pumpkin into small cubes and pour them into a fairly large pot.
step 2
Finely chop the garlic, rosemary and sage. Put the aromas in the pot with the oil and the bay leaf. Add also very little water and bring the pot to the fire.
step 3
Cook the pumpkin on a low heat until it is completely drained, then add the lentils and tomato sauce. Amalgam the ingredients, then add the water.
step 4
As soon as the soup starts to boil, add salt and add the previously chopped spaghetti.
step 5
Once the pasta is cooked, serve the soup immediately.
