Spicy pumpkin-lentil soup with spinach
Una olla de sopa con una cuchara puede ahuyentar el frío de las extremidades congeladas y la melancolía de la cabeza. ¡Y la sopa picante de calabaza y lentejas verdes es justo eso! Calienta, reconforta y llena...
Ingredientes · Raciones For 6 people
- 400 g pumpkin
- 2 tbsp olive oil
- 2 tsp cumin
- 300 g green puy lentils
- 2 l vegetable broth
- 80 g bulgur
- 200 g baby spinach
- citron
- 6 tbsp white yogurt
Método · 1 h 30 min
- Preheat the oven to 220°C, fan to 200°C. Place the pumpkin on a baking sheet, drizzle with olive oil, season with salt and pepper, and sprinkle with 2 teaspoons of cumin. Bake until golden brown, 25–30 minutes.
- Transfer half of the pumpkin from the baking sheet to a pot. Add the lentils and 1.5 liters of broth, bring to the boil, then reduce the heat and simmer gently for 35-40 minutes, adding the bulgur for the last 10 minutes.
- Using a wooden spoon, mash some of the roasted pumpkin into the soup. Stir in the spinach, lemon zest and juice, more stock if needed, and the remaining pumpkin. Heat through. Serve with a dollop of yogurt sprinkled with the remaining toasted cumin. Recipe and photos taken from Olive Magazine.
A pot of soup with a spoon in it can drive away the cold from frozen limbs and the gloom from the head. And spicy soup with pumpkin and green lentils is exactly that! It warms, caresses, and fills...