How to prepare a dish “Pumpkin-lentil soup»
Peel the onion,cut it and lightly fry it in vegetable oil. Add the chopped pumpkin and carrot and fry for a minute. Pour the washed lentils into a saucepan and cover with water (or meat broth) . Let it boil, reduce the heat and cook until the vegetables are ready. Add salt ,chopped dill, garlic and punch with a blender. Pour in the cream, stir and bring to a boil. Serve with dill and butter ( optional).
Recipe ingredients “Pumpkin-lentil soup»:
- pumpkin 250g
- red lentils 150 g
- carrot 70 gr
- vegetable oil 4 tbsp. l.
- cream 10% 150 g
- water 1 liter
- onion turnip 1 pc.
Nutritional value of the dish “Pumpkin-lentil soup” (per 100 grams):
Calories: 65.5 kcal.
Squirrels: 2.4 gr.
Fats: 3.3 gr.
Carbohydrates: 6.3 gr.
Number of servings: 6Ingredients and calorie content of the recipe “Pumpkin-lentil soup»
| Product | Measure | Weight, gr | White, gr | Fat, g | Angle, gr | Cal, kcal |
| pumpkin | 250 g | 250 | 3.25 | 0.75 | 19.25 | 70 |
| red lentils | 150 gr | 150 | 32.4 | 1.65 | 72 | 471 |
| carrot | 70 gr | 70 | 0.91 | 0.07 | 4.83 | 22.4 |
| sunflower oil | 4 tbsp. | 40 | 0 | 39.96 | 0 | 360 |
| cream 10% (low-fat) | 150 gr | 150 | 4.5 | 15 | 6 | 177 |
| water | 1 l | 1000 | 0 | 0 | 0 | 0 |
| onion | 1 piece | 75 | 1.05 | 0 | 7.8 | 35.25 |
| Total | 1735 | 42.1 | 57.4 | 109.9 | 1135.7 | |
| 1 serving | 289 | 7 | 9.6 | 18.3 | 189.3 | |
| 100 grams | 100 | 2.4 | 3.3 | 6.3 | 65.5 |