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Pumpkin and red lentils

ingredients

servings

2

Red lentils, peeled

200 grams

Pumpkin

400 grams

Garlic

1 wedge

Fresh rosemary

1 sprig

Fresh sage

2 leafs

Vegetable broth

to taste

Extra virgin olive oil

4 spoons

Iodized salt

to taste

Flax seed

2 spoons

Rosted pumpkin seeds, salted

1 spoon

soups from Italy

Pumpkin and red lentils

Pumpkin and red lentils

vegan source of B vitamins high in iron high in potassium high in phosphorus with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin and red lentils

A hot plate, round, healthy and nutritious, rich in vitamins, minerals and proteins. A single dish, with cold winter, it becomes a real treat for the whole family!

Pumpkin and red lentils step 1

step 1

In a saucepan, fry in a little oil for a few minutes and the garlic, the rosemary (private of needles and broken in half) and sage leaves.

Pumpkin and red lentils step 2

step 2

After a few minutes, remove the spices and place the pumpkin cut into cubes to the pan and add a ladle of broth and red lentils. Let simmer.

Pumpkin and red lentils step 3

step 3

Continue cooking for about 15-20 minutes, adding a few ladles of broth if necessary. When cooked, blend it all with an immersion blender.

Pumpkin and red lentils step 4

step 4

Season with salt (and pepper if you like), put on the fire for a few minutes and serve the soup piping hot with a drizzle of EVO raw and a handful of roasted seeds and croutons.

Pumpkin and red lentils step 5

step 5

Enjoy your meal

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