Carrot-pumpkin-lentil soup | Dinner, lunch
Soup with carrot, pumpkin and lentils. Vegetarian and easy to cook in under 25 minutes. One of many tasty recipes from Gluten-free Kitchen.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at gluten-free-kitchen.com.
Cooking tools:
- Immersion blender
- Chef's knife
- Cutting board
- Peeler
- Pot
- Stove
- Kitchen scale
- Measuring cup
- Serving bowl
Ingredients
- 4 cm ginger, fresh
- 500 g carrot
- 400 g pumpkin, pieces
- 200 g red lentils, dried
- 1 l vegetable stock
- cress, to garnish
- salt
- pepper
- Yoghurt or coconut cream (as a vegan option)
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