Pumpkin & red lentil soup with toasted pumpkin seeds
A lunch for one: 510 kcal with 21 g of protein, 64 g of carbs and 23 g of fat, ready in 40 min.
- 40 min
- Lunch · 1 serving
- Turkish
- 510 kcal
Nutrition per serving
510 kcalEnergy: 15% protein, 47% carbs, 38% fat
- 21 gProtein
- 64 gCarbs
- 23 gFat
Fiber 11 gSugar 14 gSodium 350 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Pumpkin300 g
- Red lentils, dry50 g
- Onion½ (50 g)
- Carrot½ (50 g)
- Ginger5 g
- Olive oil1 tbsp
- Cumin½ tsp
- Pumpkin seeds1 tbsp
- Chili flakes½ tsp
Method
- Soften the onion, carrot and ginger in the olive oil for 5 minutes.
- Add the pumpkin cubes, rinsed lentils, cumin and 700 ml hot water and simmer for 25 minutes, until soft.
- Blend until smooth and season with salt.
- Toast the pumpkin seeds in a dry pan for 3 minutes and scatter them over the soup with the chili flakes.
Make ahead
Cook the soup up to 4 days ahead or freeze it; toast the seeds fresh.
Keeps well, so it works as tomorrow's lunch.
Freezes well.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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