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Lentil Soup with Pumpkin and Tomatoes

Nadia Galinova
Translated by
Nadia Galinova
Lentil Soup with Pumpkin and Tomatoes
Image: Mariana Petrova Ivanova
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Preparation
10 min.
Cooking
60 min.
Тotal
70 min.
Servings
6
"Try this lentil soup with pumpkin and tomatoes"

Ingredients

  • tomato puree - 3.5 oz (100 g)
  • carrots - 3.5 oz (100 g)
  • lentils - 0.9 lb (400 g)
  • oil - 2/5 cup (100 ml)
  • onion - 7 oz (200 g)
  • cherry tomatoes - 3.5 oz (100 g)
  • celery - 2.8 oz (80 g)
  • garlic - 1.4 oz (40 g)
  • flour - 1.1 oz (30 g)
  • pumpkin - 2.8 oz (80 g)
  • paprika - 0.35 oz (10 g)
  • savory herb
  • parsley
  • black pepper
  • vinegar
  • salt
measures

How to make

Wash the lentils well and transfer them into a pot. Fill the pot with cold water and boil the lentils over medium heat.

After 15 minutes, pour half of the oil and add the chopped celery, pumpkin, carrots, garlic and cherry tomatoes.

Season with spices and boil the lentil soup, until all of the vegetables are fully cooked.

Pour the remaining oil into the pan. Fry the chopped onion and add the flour, tomato puree and paprika.

Pour the thickener into the lentils and boil for another 10 minutes.

Pour the prepared soup into a bowl, sprinkle it with parsley, vinegar and then serve it.

The lentil soup with pumpkin and tomatoes is ready.

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