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Beetroot And Pumpkin Soup With Red Lentils
ingredients
servings
2
Pumpkin
250 grams
Red beetroot
250 grams
Red lentils, peeled
80 grams
White pepper
to taste
Extra virgin olive oil
to taste
soups from Italy
Beetroot And Pumpkin Soup With Red Lentils
Beetroot And Pumpkin Soup With Red Lentils
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A soup with a sweet and delicate taste
preparation
step 1
Boil the pumpkin and beetroot with a little water until both the salt and pepper are soft. Add hot water occasionally if it evaporates. l Water must always exceed the vegetables in a pot.
step 2
Boil the red lentils for 5 minutes, then drain.
step 3
Blend the pumpkin and beetroot with the immersion beater, until it becomes a cream.
step 4
Pour the soup into the dishes, then add the lentils.
