Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Red lentil and pumpkin soup
The red lentil and pumpkin soup combines the smoothness of the two main ingredients.
Ingredients for 2 servings
10 g of shallot
100 g of red lentils
1 medium-size carrot
250 g of pumpkin
1 laurel leave
salt, pepper
oil
Preparation
In a pot, sautée the shallot with little oil. Add one peeled and diced carrot and one laurel leave. Clean and cut the pumpkin into chunks. Put the lentils and pumpkin into a pot. Cover them with water and bring to a boil.
Lower the heat and simmer for about 20 minutes until the lentils are well cooked. Blend the red lentil and pumpkin soup with a blender. Serve warm.
Quest'opera è distribuita con Licenza Creative Commons Attribuzione - Non commerciale - Non opere derivate 4.0 Internazionale.
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