Lentils with pumpkin are one of the most harmonious combinations in soups, porridges and purees. I suggest you make sure of this in practice! Any lentils will do – they differ only in the cooking time, so look at the manufacturer's recommendations.
Ingredients
Step-by-step cooking recipe
Peel and cut into small cubes carrots and onions. Cut the pumpkin into larger pieces.
Fry the onion until transparent, add the carrots and mix. After 5 minutes, add the pumpkin, and continue to saute the vegetables for another 5-7 minutes.
Pour boiling water over the tomato, remove the skin and chop it in a blender or grater. Add crushed garlic to the same place.
If you use green lentils like mine, first boil them until they are half cooked. Wash the red one and immediately add it to the vegetables.
Pour in about 1 liter of water, bring the soup to a boil and cook over medium heat until the lentils are almost ready.
After that, add the tomato with garlic, salt and pepper, turn off the stove and let the soup brew a little.
