in Germany, Soup Recipes

Lentil soup with pumpkin seeds

updated

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Ingredients for 2 servings:

  • 300 g onion(s)
  • 2 tbsp pumpkin seed oil
  • 40 g butter
  • 300 g lentils, French
  • 1 ¾ liters vegetable broth
  • pepper
  • 1 tsp coriander, ground
  • 1 bunch of thyme
  • 2 bunches of flat-leaf parsley
  • 100 g crème fraîche
  • 100 g pumpkin seeds
  • Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

Peel and quarter the onions. Melt the pumpkin oil and butter in a saucepan and sauté the onions. Stir in the lentils, add the vegetable stock, and simmer for about 45 minutes until soft. Season with pepper and coriander. Pluck the thyme leaves from the stems and add them. Chop the parsley and add them as well. Purée the soup, then stir in the crème fraîche and 4 tablespoons of parsley, and season with salt. Sprinkle the soup with the pumpkin seeds and serve garnished with crème fraîche.

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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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