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Anne Z.
Pumpkin soup with lentils, feta and crusty bread
Soup of pumpkin, lentils, feta, onion, cumin and pumpkin seeds.
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Ingredients
Directions
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Chop the onion and finely chop the garlic.
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Heat the oil in a soup pan and fry the onion, garlic, cumin and sambal 3 min. Add the pumpkin cubes and the water.
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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.
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Drain the lentils and add to the soup. Heat for 3 minutes.
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Meanwhile, crush the feta and finely chop the chives.
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Divide the soup over the bowls and garnish with the feta, pumpkin seeds and chives. Serve extra sambal if necessary.
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Nutrition
450Calories
Sodium32% DV765mg
Fat37% DV24g
Protein50% DV25g
Carbs9% DV28g
Fiber44% DV11g
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