Now that the winter has arrived in Europe, I cannot deny that one of the best healthy meals to keep me warm is Soup!
Particularly I’m a HUGE fan of soup! The truth is that I could eat it every day in winter, but it is not my reality.
This recipe is healthy and packed with protein from the lentils. If you want a bit spicier you can add some ginger. I bet it’ll taste more delicious!
Also, you can change the pumpkin seed for roasted hazelnuts or sliced almonds.
Lentil & Pumpkin Soup Recipe
Easy, practical and healthy soup for those cold days when you don't have much time to cook.If you add ginger, it's even tastier!
Ingredients
- 1/2 Pumpkin (400g)
- 100 grams Coral Lentils
- 500 ml Hot Vegetable Broth
- 1 onion, chopped
- 1 glove garlic, chopped
- 15 grams Pumpkin seeds
- Pinch of Salt
- 1 tbsp Olive oil
Instructions
- Heat the oil in a large pan. Fry the onions until softened and starting to turn golden.
- Stir in the garlic, pumpkin flesh, and lentils, then pour in the hot stock.
- Season, cover, and simmer for 20-25 mins until the lentils and vegetables are tender.
- Meanwhile, toast the pumpkin seeds in a hot pan for 3 minutes.
- Once cooked, mix the soup using a hand blender.
- Serve in a bowl with some toasted pumpkin seeds. Enjoy!
Notes
If you want it spicier, add a 1cm slice of ginger when the soup is cooking.
Analysis per portion (397g)
- 347kcal
- 47g of carbs
- 15g of protein
- 12g of fat
- 12g of fiber
I hope you try this Lentil & Pumpkin and share it with the ones you love!
I invite you to check out Instagram for more healthy lifestyle inspiration and recipes.
Best Wishes!
