Lentils with pumpkin, onion and celery, simmered in tomato sauce.

Pietru Furnar Posted on
Pumpkin, Leek & Lentils Soup
  • Preparation: 15 Minutes
  • Cooking: 45 Minutes
  • Difficulty: Easy
  • Servings: 2 people
  • Cost: Cheap

Ingredients

  • 350 g pumpkin pulp
  • 300 g lentils
  • 1 onion
  • 1 celery stick
  • half glasses tomato sauce
  • q.s. salt
  • q.s. extra virgin olive oil

Preparation

  1. Pumpkin, leek and lentils

     

    • – soak the lentils in abundant water for 60 minutes;
    • – drain them and transfer them in a large pot;
    • – chop the vegetables and transfer them in the pot with the lentils;
    • – cover with water and start cooking on medium fire;
    • – as soon as it starts boiling, add the tomato sauce;
    • – stir well, half close the pan with its lid and let the soup to simmer on a gentle flame for about 40/45 minutes;
    • – during the cooking and until the lentils would be cooked, check that there would be always enough liquid. If need be, add some water;
    • when the soup is ready, adjust of salt and sprinkle some extra virgin olive oil;
    • – top with fresh basil or parsley

Notes

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