Lentil Soup with Pumpkin and Mozzarella
Soups • European
Description
Lentil Soup with Pumpkin and Mozzarella
Ingredients
- Lentils 10 oz
- Pumpkin 20 oz
- Onion 3 pieces
- Garlic 3 cloves
- Carrot 1 piece
- Melted Cheese 5 oz
- Roasted Peanuts 0 oz
- Arugula 1 bunch
- Chicken Broth 0 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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