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Cathleen
Lentil soup with pumpkin and cumin
Richly filled lentil soup with lentils, celery and pumpkin.
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Ingredients
Directions
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Chop the onion. Heat the oil in a soup pot and fry the pumpkin, onion and cumin for 3 minutes on medium heat.
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Add the stock and the water and cook the soup for 8 minutes.
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Meanwhile, let the lentils drain and rinse. Cut the celery fine.
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Add the lentils and 2/3 of the celery to the soup and cook for the last 2 minutes. Season with pepper and salt.
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Divide the soup over the bowls and garnish with the rest of the celery.
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Nutrition
215Calories
Sodium23% DV550mg
Fat5% DV3g
Protein20% DV10g
Carbs11% DV32g
Fiber28% DV7g
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