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Lentil and pumpkin soup
The lentil and pumpkin soup with a few leaves of spinach is a perfect common meal for autumn evenings.
2 spoonful of oil
200 g of raw lentils
250 g of pumpkin
100 g of fresh spinach
lean and cut the pumpkin into chunks. In a pot put two spoonful of oil and a finely minced shallot. Sauté for a few minutes and add lentils and pumpkin.
Cover with water and cook for about 40 minutes, blending from time to time. Add more water if necessary so that lentils are barely covered.
When the lentils and the pumpkin become soft, delicately mash the pumpkin with a wooden spoon to make the lentil and pumpkin soup smoother.
Add the spinach and stir. Remove from the heat. Season with salt and pepper. Serve it hot.
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