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.

Tradotto da Francesca Clemente