Filter
Reset
Sort ByRelevance
Anne Z.
Pumpkin soup with lentils, feta and crusty bread
Soup of pumpkin, lentils, feta, onion, cumin and pumpkin seeds.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the onion and finely chop the garlic.
-
Heat the oil in a soup pan and fry the onion, garlic, cumin and sambal 3 min. Add the pumpkin cubes and the water.
-
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.
-
Drain the lentils and add to the soup. Heat for 3 minutes.
-
Meanwhile, crush the feta and finely chop the chives.
-
Divide the soup over the bowls and garnish with the feta, pumpkin seeds and chives. Serve extra sambal if necessary.
Blogs that might be interesting
-
45 minMain dishRed port, granulated sugar, fresh cranberries, hare fillet, unsalted butter,hare fillet with cranberry sauce
-
15 minMain dishbroken green beans, pork schnitzels, sambal Badjak, butter, Bami, pineapple, grated coconut,noodles with schnitzel and pineapple
-
25 minMain disholive oil, shallot, sun-dried tomato, ginger ball in syrup, Red pepper, ras el hanout, green asparagus tips, couscous, butter, cod fillet, sea bass fillet,fried fish with tomato-ginger chutney and couscous
-
16 minMain dishfresh sage, traditional olive oil, Gnocchi, Broccoli, low-fat smoked bacon strips, fennel bulb, herbal garlic cream cheese,fried gnocchi with sage sauce
Nutrition
450Calories
Sodium32% DV765mg
Fat37% DV24g
Protein50% DV25g
Carbs9% DV28g
Fiber44% DV11g
Loved it