Red Lentil Soup with Pumpkin, Carrot and Meat

Red Lentil Soup with Pumpkin, Carrot and Meat

45 min
Easy
1 serv.
360 g / 1 serv.

Rating

Average rating:—

Description

Hearty and healthy soup with red lentils, pumpkin, carrot and tender meat. Great for lunch or dinner.

  1. Cut the beef into small cubes, cover with cold water and simmer over low heat for 30 minutes, skimming off the foam.
  2. While the meat is cooking, finely dice the onion, grate the carrot, and cut the pumpkin into 1-2 cm cubes.
  3. Heat olive oil in a pan, sauté the onion until translucent, add the carrot and pumpkin, cook for 5-7 minutes.
  4. Rinse the red lentils under cold water.
  5. Add the rinsed lentils, sautéed vegetables, turmeric and minced garlic to the pot with the meat.
  6. Simmer the soup over low heat for 15-20 minutes until the lentils and vegetables are tender.
  7. Season with salt to taste, let it rest for 5 minutes and serve hot.
239
66 kcal / 100 g
kcal
17.6 g
4.9 g / 100 g
Protein
23.8 g
6.6 g / 100 g
Carbohydrates
7.5 g
2.1 g / 100 g
Fats