Vegetarian Lentil Soup: ingredients
Coral lentils – 200 gr
Tomatoes – 1 pc.
Pumpkin – 400 g
1 tbsp cumin
1 tbsp black pepper
Vegetable oil – 2 tbsp
Salt to taste
For decoration:
Heavy cream – 1 tbsp (or sour cream)
Greens, seeds, balsamic vinegar.
Heat a frying pan, add cumin and black pepper for 1 minute in vegetable oil. Finely chop and stew tomatoes, add diced pumpkin and red lentils, stew for 1-2 minutes, add hot kettle water (or vegetable broth) and cook until tender. At the end, salt to taste, turn with an immersion blender into a soup puree or “veloute”, as the French say. Garnish the top with cream and herbs, and plate with thin circles of balsamic vinegar.
Have a glorious meal!
