LENTIL AND POTATO SOUP with pumpkin, a simple and tasty main course, light, ideal for lunch or dinner, autumn recipe.
Delicious lentil and potato soup, a perfect autumn main course with the first cold, creamy and delicious with the addition of pumpkin, it’s a dish to lick your lips.
How good are autumn soups? If you like them, you must try the lentil and potato soup with the addition of pumpkin, a simple and very good first course perfect even for starting the week.
Obviously, if you don’t like some ingredients you can remove them, I love pumpkin, it’s perfect for preparing many winter dishes and I used red lentils, the peeled ones, I prefer them.
For the broth preparation, you can add red onion or shallot but I prefer the white one.
Follow me in the kitchen today there’s the lentil and potato soup!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 25 Minutes
- Portions: 1-2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.5 cups water
- 3.5 oz zucchini
- 3.5 oz carrots
- 2 oz pumpkin
- 0.7 oz celery
- 3.5 oz potatoes
- 1.8 oz red lentils
- 1 1/4 white onion
Preparation
Prepare a vegetable broth with half of the indicated vegetables and the water, if you prefer add a drizzle of oil.
In another saucepan, put the other diced ingredients, a drizzle of oil, and sauté very briefly.
Then add the lentils and broth little by little, let cook for about 20 minutes.
Let the broth dry according to your taste, if you like it creamy cook a little longer, if you prefer it more delicious add some Parmesan cheese.
Bon appétit
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