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Pumpkin soup with lentils, feta and crusty bread
 
 
2 ServingsPTM20 min

Pumpkin soup with lentils, feta and crusty bread


Soup of pumpkin, lentils, feta, onion, cumin and pumpkin seeds.

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Directions

  1. Chop the onion and finely chop the garlic.
  2. Heat the oil in a soup pan and fry the onion, garlic, cumin and sambal 3 min. Add the pumpkin cubes and the water.
  3. Bring the soup to a boil and cook over medium heat for about 5 minutes. Puree with a hand blender. Season with pepper and salt.
  4. Drain the lentils and add to the soup. Heat for 3 minutes.
  5. Meanwhile, crush the feta and finely chop the chives.
  6. Divide the soup over the bowls and garnish with the feta, pumpkin seeds and chives. Serve extra sambal if necessary.


Nutrition

450Calories
Sodium32% DV765mg
Fat37% DV24g
Protein50% DV25g
Carbs9% DV28g
Fiber44% DV11g

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