Lentil Soup with Pumpkin and Kale

I chose the unit of measure cup because it best represents the ratios and can easily be converted for different amounts at will. I assumed a cup with a volume of 150 ml (normal coffee cup). 2. I prepared the soup in the slow cooker, if you don't have one you should get one 🙂 - no, seriously, you can just as easily cook it on the heart, but make sure that the soup simmer and the vegetables still has some bite.

Peel the potatoes, pumpkin, carrots and celery and cut into cubes. Wash the lentils, peel and finely chop the onions and garlic. Wash the kale, remove the stems and finely chop the leaves. Wash and finely chop the parsley.

Put all ingredients except the kale, parsley, Parmesan, sherry lemon juice and olive oil in a slow cooker and cook on high for 5-6 hours, on low speed for 8 hours. When preparing, simmer on the stove until the vegetables are cooked but still have a slight bite, so do not boil them to a porridge! Approx. 20min. before the end of the cooking time add the kale and parsley. When cooking on the stove approx. 5 minutes before the end of the cooking time. The kale should still be really crunchy.

Puree 1 / 3 of the soup in a food processor or with the blender and stir again into the rest and serve. Season to taste with salt and pepper. Have Parmesan, sherry (or red balsamic vinegar), lemon juice and olive oil ready, then everyone can refine their portion according to their own taste. Serve with freshly toasted baguette or bread of your choice. Bon appetit!