Lentil soup with pumpkin and mozzarella
6 servings
60 minutes
Lentil soup with pumpkin and mozzarella is a harmonious blend of the rich flavor of lentils, the sweetness of pumpkin, and the tenderness of mozzarella. Its roots trace back to European cuisine, where simple yet nutritious dishes are valued. Lentils, known for their heartiness, pair wonderfully with pumpkin, giving the soup a velvety texture. Mozzarella melts in the hot broth, adding softness and a creamy hue to the dish. The aroma of fresh garlic, arugula, and roasted pumpkin seeds adds sophistication. This soup is an ideal choice for cozy autumn evenings or a light lunch rich in vitamins and protein. It is served with crispy wheat toasts, enhancing the flavor even more.
1
Peel and dice the onion, carrot, and pumpkin.
- Onion: 3 pieces
- Carrot: 1 piece
- Pumpkin: 500 g
2
Peel the garlic and crush it with the flat side of a knife.
- Garlic: 3 cloves
3
Heat oil in a thick-bottomed pot, add onion and garlic, and sauté for a couple of minutes. Add carrot and pumpkin. Simmer while stirring constantly for about 15 minutes. Then add lentils and simmer for another 5 minutes.
- Vegetable oil: 3 tablespoons
- Onion: 3 pieces
- Garlic: 3 cloves
- Carrot: 1 piece
- Pumpkin: 500 g
- Red lentils: 250 g
4
Pour everything with broth, cook until lentils are ready. Add salt and pepper.
- Chicken broth: 2 l
- Salt: to taste
- Ground black pepper: to taste
5
Cut the mozzarella into cubes and separate the arugula into leaves.
- Mozzarella cheese: 100 g
- Rocket (arugula): 1 bunch
6
Pour the soup into bowls, add mozzarella to each bowl, and garnish with arugula leaves and pumpkin seeds. Serve with wheat toasts.
- Mozzarella cheese: 100 g
- Rocket (arugula): 1 bunch
- Roasted pumpkin seed kernels: 50 g