Lentil Soup with Pumpkin and Green Beans
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 488 kcal | (23 %) | ||
| Protein | 23.6 g | (24 %) | ||
| Fat | 28.1 g | (24 %) | ||
| Carbohydrates | 35 g | (23 %) |
Ingredients
- Ingredients
- 250 grams Green beans
- 1 Savory
- salt
- 4 onions
- 2 Tbsps vegetable oil
- 250 grams Dry sausage (Garlic sausage)
- 1 l Chicken broth (from a jar)
- 1 can (850 g) Lentils
- 1 jar (330 g) canned pumpkin Pumpkin
- freshly ground pepper
- 1 bunch parsley
- sugar (and vinegar to taste)
Preparation steps
Rinse the green beans and cut into pieces. Rinse the savory. Cook the beans in lightly salted water with savory for 10-12 minutes.
Peel the onion and dice. Heat the oil in a large saucepan. Sauté the onions for 5 minutes or until translucent. Cut the sausage into slices, add to the onions and cook briefly. Add the broth and bring to a boil. Drain the lentils in a colander. Drain the pumpkin in a sieve and collect the canning liquid. Add the lentils and pumpkin to the broth and cook for 5 minutes.
Drain the green beans and plunge into cold water. Remove the savory. Place the bean in the soup and let warm for 5 minutes. Season with salt and pepper.
Rinse the parsley, shake dry and chop finely. Season the soup with the reserved pumpkin liquid, sugar and vinegar, sprinkle with chopped parsley and serve.
