The spelt and lentil soup with pumpkin and chestnuts is a delicious autumn dish full of flavor. This recipe is an ode to autumn, and I have included some of my favorite ingredients from this beautiful season. I made a spelt and lentil soup to which I added some pumpkin cooked in a pan, enriched with some boiled and pan-fried chestnuts and pomegranate seeds. This soup is a celebration of colors but above all of flavors!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Seasonality: Autumn, Winter
Ingredients
- 1/2 cup pearled spelt
- 1/2 cup lentils
- 1 cup pumpkin
- 6 chestnuts
- 1 pomegranate
- 1 onion
- 1 tsp nutmeg
- 1 tsp ginger
- to taste extra virgin olive oil
- to taste salt
Steps
To make the spelt and lentil soup with pumpkin and chestnuts, sauté the chopped onion in a pan with a drizzle of extra virgin olive oil.
Wash the pumpkin, remove the skin, and clean it by removing the seeds and fibers. Cut the pumpkin flesh into cubes and add it to the onion.
Add the spices and a glass of hot water, salt, and cook for about fifteen minutes. If the water evaporates, add another glass. When the pumpkin is cooked, mash it with a fork.
Make a slit in the chestnuts with a knife. Place them in a saucepan with plenty of water and boil them. To check if they are cooked, I used a toothpick, inserting it into a chestnut to feel the softness when they are ready.
Peel the chestnuts, remove the skin, and sauté them in a pan with a drizzle of extra virgin olive oil.
Cook the spelt and lentils (previously soaked) in plenty of salted water (following the instructions on the spelt package). Once ready, drain and add to the pan with the pumpkin.
Add the chestnuts and some pomegranate seeds, and stir to combine the ingredients.
Serve and enjoy your meal!
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