Lentil Soup with Pumpkin and Mozzarella
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
6
Description
Lentil Soup with Pumpkin and Mozzarella
Ingredients
- Lentils - 8.8 oz
- Pumpkin - 17.6 oz
- Onion - 3 pieces
- Garlic - 3 cloves
- Carrot - 1 piece
- Melted Cheese - 3.5 oz
- Roasted Peanuts - 1.8 oz
- Arugula - 1 bunch
- Chicken Broth - 2 qt
- Salt - to taste
- Ground Black Pepper - to taste
- Vegetable Oil - 3 tablespoons
Step by Step guide
Step 1
Peel and dice the onion, carrot, and pumpkin.
Step 2
Peel and crush the garlic with the flat side of a knife.
Step 3
Heat the oil in a heavy-bottomed pot, add the onion and garlic, and sauté for a couple of minutes. Add the carrot and pumpkin. Sauté, stirring constantly, for about 15 minutes. Then add the lentils and sauté for another 5 minutes.
Step 4
Pour in the broth and cook until the lentils are tender. Season with salt and pepper.
Step 5
Cut the mozzarella into cubes and separate the arugula into leaves.
Step 6
Ladle the soup into bowls, add mozzarella to each bowl, and garnish with arugula leaves and pumpkin seeds. Serve with wheat toast.
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