Lentils with Diced Pumpkin

For the vegetable broth – the day before

1. 6 Carrots, peeled and washed – 2 large onions, peeled and halved – 2 leeks, washed and roughly chopped – 1 large celery tuber, peeled and roughly diced, put in a large 6-liter saucepan, add plenty of water, 6 tablespoons Salt and bring to a boil. Simmer gently for about 30 minutes. Let it cool down and put it out on the balcony overnight.
2. Read out the two bags of lentils the night before, add them to plenty of water and let them soak overnight.

In the morning…

1. 3 …. then take out the cooked vegetables and heat the broth … wash the lentils, add them to the vegetable broth and bring to the boil.
2. During this time, halve and quarter the pumpkin, remove the seeds and cut into cubes.
3. Add the pumpkin cubes when the lentils are almost done, cook them together and add a little vegetable salt if necessary or round off with grated pepper (everyone has seasoned this on their plate)

Share stew / soup

1. From the soup I took something off for 2 people in a separate pot and put the 4 sausages in the soup in the pot, because the craftsmen were happy to see that and both pots were empty … the better is now the water again :-)))

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1. Sprinkle the soup plates with the chopped parsley and just enjoy 🙂