Pumpkin and Spinach Lentil Soup

Name: Pumpkin and Spinach Lentil Soup
Total time: 35 min
Ingredients: 1/2 unit onion; 1 small jar canned lentil; 2 1/4 cups chicken broth; 2 pinches salt; 1 pinch cumin powder; 2 tbsp olive oil; 7 oz butternut squash; 4 oz spinach

ekilu Team

“Are you a soup fan and lover? You're in luck because this pumpkin and spinach lentil soup is an easy soup to make. Believe us when we say that it won't take up too much of your time and will come out tasting wonderful.”

ingredients

Difficulty

Easy

Time

35'

Fresh ingredients

onion

1/2 unit

butternut squash

7 oz

spinach

4 oz

Pantry ingredients

canned lentil

1 small jar

chicken broth

2 ^1/4 cups

salt

2 pinches

cumin powder

1 pinch

olive oil

2 tbsp

Instructions

Slice the onion. Peel the pumpkin and chop into medium cube size. Lastly, wash and slice the spinach.

Pour a drizzle of oil into a pot and lightly fry the onion and pumpkin over medium heat for 5 minutes. Now add the lentils, some salt, and sauté for 3-4 minutes. Add the spinach and the broth. Make sure that everything is covered by the broth, and add a pinch of cumin.

Cover the pot with a lid and let it cook for approximately 20-25 minutes (if you're using a pressure cooker, it'll be less time). Try the soup and correct the amount of salt needed, if necessary. It's that easy!