100g red pepper
1 tablespoon oregano
1/2 tablespoon paprika
1/4 tablespoon cumin
Salt and pepper to taste
Cut all the vegetables into small pieces.
Sauté the vegetables in a pot until they are soft and slightly browned.
Add the lentils and pumpkin to the pot, and cover with previously boiled water.
Add the spices and mix well.
Cover the pot and cook for 15 minutes in a pressure cooker or 30-45 minutes in a regular pot over low heat.
Once cooked, you can blend the soup or serve it as is.
Top it off with fresh onion or coconut cream if desired.
Enjoy a hearty, vegan lentil soup that's both nutritious and delicious!
Lentil soup is a highly nutritious recipe, as lentils are an excellent source of plant-based protein, fiber, iron, folate, potassium, and B vitamins. In addition, the vegetables used in the recipe, such as onion, carrot, garlic, and bell pepper, provide a great deal of nutrients, including antioxidants, vitamins, and essential minerals. The squash also adds a good amount of vitamin A and dietary fiber. Overall, this recipe is a healthy and complete option for a satisfying and nutritious meal.