Zucchini and pumpkin soup with red lentils

Ingredients for 1 servings:

• 20 g lentils, red
• 15 g onion(s), coarsely chopped
• 100 g zucchini
• 120 g Hokkaido pumpkin(s)
• e.g. vegetable broth
• salt and pepper
• curry powder
• e.g. parsley
• e.g. Parmesan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

healthy, low-fat, warming and simply delicious

Wash and dice the vegetables. Hokkaido squash doesn’t need to be peeled, just cored. Sauté the chopped onion in a little oil, add the vegetables, and pour in the broth until the vegetables are covered. Cover and simmer for about 15 minutes until soft. Wash the lentils and cook according to the package instructions. I always boil them in water for about 10 minutes. Then drain and set aside. When the vegetables are soft, puree until creamy. You may need a little more broth, and season with pepper, salt, and curry powder. Transfer to a soup bowl, add the lentils, and garnish with chopped parsley and shaved Parmesan cheese, if desired.