Hearty, nutritious and healthy soup with lentils and pumpkin will leave no one indifferent. We will learn how to cook it in the step-by-step recipe presented below with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
A thick soup with pumpkin and lentils has many health benefits. At the same time, it is low-calorie, but at the same time rich and aromatic at the same time. It will warm you in any rainy and gloomy weather. And you can cook it all year round, of course, if you have a pumpkin in stock, which can be frozen for future use. Well, in the meantime, now is the pumpkin season and a lot of vegetables that can be bought in stores without any problems, we will prepare a rich soup made from fresh products.
By the way, if you want to cook such a lean soup, then instead of meat, you can take mushrooms or cook a stew in water. If you plan on fasting, start stocking up on recipes already. Despite the fact that there will be no meat or poultry in such a soup, it will turn out to be very tasty, satisfying and rich. In addition, to make the soup more nutritious, the composition of the products can be supplemented with potatoes. And if you like puree soup, then boiled lentils and pumpkin can be mashed until smooth. However, modern life gives us many opportunities to cook various dishes. Experiment and cook soups to your liking.
- Calorie content per 100 g - 255 kcal.
- Servings - 4
- Cooking time - 1 hour 45 minutes
Ingredients:
- Meat (any sort) - 300 g
- Carrots - 1 pc.
- Bay leaf - 3 pcs.
- Pumpkin - 300 g
- Garlic - 1 clove
- Peppercorns - 4 pcs.
- Onions - 1 pc.
- Ground black pepper - a pinch
- Lentils - 250 g
- Salt - a large pinch
Step by step preparation of soup with lentils and pumpkin, recipe with photo:
1. Wash the meat. Cut off the film and excess fat from it. Cut it into medium sized pieces and place in a cooking pot. Add the peeled onion, bay leaf and peppercorns.
2. Fill the meat with water and place on the stove to cook. When the water boils, reduce the temperature to low, cover the pot and continue to cook the broth for 40 minutes. At the same time, periodically remove the foam that will form on the surface of the broth.
3. Wash the lentils under running water. You can take any variety of lentils: green, red, black. But then keep in mind that each variety is brewed for a different amount of time. Therefore, read the specific cooking time on the manufacturer's packaging.
4. Add lentils to the broth. Turn high heat and simmer. Reduce heat and simmer for 10 minutes.
5. During this time, peel the carrots and cut them into small cubes. Also peel the pumpkin, remove fibers and seeds. Cut it into larger pieces. Send vegetables to soup and boil.
6. Simmer the soup until all ingredients are cooked through. After that, catch the onion from the soup and discard it. she had already given up all the taste and aroma of the soup.
7. Season the soup with salt, ground pepper and pass the garlic clove through a press. Boil the soup for 1 minute, taste and, if necessary, bring to desired. Leave the soup to steep for 15 minutes and serve it at the dinner table. If you wish, you can add sour cream to each portion.
See also a video recipe on how to make a soup with lentils and pumpkin. Lean soup.
