Description
Pumpkin is like the sun, which in spring so we don't have enough, will decorate any dish. I invite you to enjoy tender, delicious vegetable soup with lentils and pumpkin. For all its lightness it is very satisfying, as lentils are "long" carbohydrates + proteins.
Ingredients
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Lentils
160 ml
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Celery root
10 g
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Mushrooms
5 g
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Pumpkin
250 g
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Red onion
1 piece
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Vegetable oil
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Spices
Cooking
The lentils, pour water and put on high heat. When it boils, remove the foam and diminish the fire.
Add to lentils dried celeriac.
Chanterelles grind in a mortar and add to soup.
After 15-20 minutes after boiling, add the pumpkin.
In a pan pour sunflower oil Oleina TM and heat.
Fry onions in butter. Add to the soup.
Cook until cooked. Green lentils do not fall apart but becomes very soft.
Porirua soup immersion blender. Pour in portion cups and decorate with greens. Bon appetit!
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