Red Lentil and Pumpkin Soup

Name: Red Lentil and Pumpkin Soup
Ingredients: 1 cup red lentils (about 200 grams); 1 tomato, chopped; 1 onion, chopped; 4 whole garlic cloves; 1 green bell pepper (or any color), chopped; 2 cups peeled and chopped pumpkin (about 300 grams); 1 carrot, chopped; 3 tablespoons olive oil; 1 tablespoon whole cumin seeds; 1 tablespoon whole coriander seeds; 1 tablespoon whole black peppercorns or mixed peppercorns; 1 teaspoon paprika; 1 tablespoon ground turmeric; Salt, to taste

♣️nsaym @nsaym

جده

Perfect for winter and when you have a cold.

♣️nsaym @nsaym

جده

Perfect for winter and when you have a cold.

Saved

Ingredients

1 cupred lentils (about 200 grams)
1tomato, chopped
1onion, chopped
4whole garlic cloves
1green bell pepper (or any color), chopped
2 cupspeeled and chopped pumpkin (about 300 grams)
1carrot, chopped
3 tablespoonsolive oil
1 tablespoonwhole cumin seeds
1 tablespoonwhole coriander seeds
1 tablespoonwhole black peppercorns or mixed peppercorns
1 teaspoonpaprika
1 tablespoonground turmeric
Salt, to taste

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Steps

1

Heat the olive oil in a pot. Add the onion, garlic, bell pepper, cumin seeds, coriander seeds, and peppercorns. Sauté for 2 minutes.
2

Add the pumpkin and carrot, and stir.
3

Add the tomato and lentils, and stir to combine.
4

Add the turmeric and paprika, stir, then add water. Cover the pot and let it cook over medium heat until the vegetables are tender. (Add more water if you want a thinner soup.)
5

Once everything is cooked, blend the soup until smooth. Add salt, then let it simmer over low heat for 10 minutes.
6

Serve with a squeeze of lemon and a sprinkle of paprika.