Nutritious and easy to make, this soup has its origins during one evening when I wanted to have some lentils and also had some pumpkin leftover......
Preparation time: 20 minutes
Cooking time: 30 minutes
1 medium size potatoes - cut into small pieces
1 garlic clove
Sage - 3/4 leaves
2 bay leaves
2 tbsp tomato purée
Salt and smoked paprika
1/2 tsp turmeric
Soak the lentils in cold water and leave them overnight, then wash them under running water inside a colander.
Cut the pumpkin into quarters and put it on a baking tray on top of some baking paper.
Roast in the oven to 180 degrees C for 20/30 minutes.
Cut the leek into thin slices; take a large skillet, heat some oil on medium heat and add the leek. Cook for 5 minutes.
Add the bay leaf, the sage all chopped up and the garlic crushed. Cook for another few minutes than add the lentils.
Add the tomato purée, salt and pepper, turmeric,origano, pumpkin, the potatoes, the stock and cook with a lid on for about 30 minutes, stirring occasionally. Add more water as all ingredients musy be covered.
Once ready let it cool, retain some lentils on a plate and blend all the rest until you get a creamy soup. If you prefer it less thick then add some hot water when you blend or after.
Serve warm with a splach of crème fraîche and some bread of your choice.