It has been strangely too cold in shanghai for this time of the year. We have had a few days when temperature dropped to -2 C, which generally only happens in January or February.
You guys know how little tolerance I have for cold, in fact I have already got a really bad cold, which forced me to spend the whole weekend in bed…
To try feel better I made myself this hearty and nutritious soup with red lentils, pumpkin and tomatoes. It is super easy!!!
I’ve served mine into a bowl made of a whole small pumpkin. It’s a cute idea if you are having guest over. But you can skip that part and just serve yours into normal soup bowls.
Here is the recipe.
Ingredients (serves 3 big, 4 small):
- 500 gr pumpkin, peeled and chopped
- 1 big carrot
- 1 can diced tomatoes (400 gr)
- 1/4 onion, chopped
- 2 tbsp chopped fresh parsley
- 2 cup low sodium vegetable stock (more if needed)
- 3/4 cup uncooked red lentils
- 1 tbsp olive oil
- 1 tbsp butter
- 1/4 cup yogurt (optional)
Start by washing your pumpkin.
Remove the top, internal seeds and carefully curve out the internal pulp.
Try not to cut threw the skin if you plan on using the pumpkin as your serving bowl.
Chop up the pulp into small pieces
Next dice up a carrot
open up a can of diced tomatoes
Rinse the red lentils in cold water
Chop up the onion and saute’ it into a pot with oil and butter until soft
then add the pumpkin, tomatoes, lentils and carrot
pour in the vegetable broth, cover with a lid and let simmer for about 30 to 40 min or until all the ingredients are cooked.
With an immersion blender pure’ the soup, adjust with more salt if needed.
Serve the soup into your curved pumpkin bowl, sprinkling the top with some fresh chopped parsley.
You can also add a tbsp of yogurt now (or heavy cream if you feel particularly naughty), but that’s totally optional.
Enjoy your soup nice and warm.