in Soup Recipes

Vegan protein-rich pumpkin and lentil soup

updated

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Ingredients for 4 servings:

  • 1 kg Hokkaido pumpkin(s), approx. 2 small ones
  • 250 g lentils, red
  • 2 onions, red
  • 750 ml water
  • 2 tbsp oil, e.g. rapeseed oil
  • Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

gluten-free, quick and easy

Wash the lentils. Dice the onions and pumpkin. Heat the oil in a saucepan and sauté the onions until translucent. Add the pumpkin and lentils and sauté briefly over medium heat. Deglaze with 750 ml water and bring to a boil briefly, stirring occasionally. Cover the pan and simmer the soup over low heat for about 25-30 minutes, until the pumpkin cubes are soft. The smaller the cubes, the faster this will go. Do not cook the lentils any faster than the package instructions indicate. Once everything is cooked until tender, puree the soup and season with a little salt. We add more salt and pepper to ensure everyone gets the perfect result.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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