Palestinian Red Lentil and Pumpkin Soup

The aromatic puree soup is rich in vitamins and vegetable protein and is delicious to eat with a flatbread.

Ingredients

• 3 tbsp. l. olive oil
• 4 cloves of garlic
• 3 medium carrots
• 2 stalks of celery
• 1 medium onion
• 1 tsp ground cumin
• 1/2 tsp dried chili
• 400 g pumpkin
• salt and freshly ground black pepper to taste
• 1.5 l chicken stock or water
• 1 cup red lentils
• parsley and paprika for garnish

Directions

1. Heat oil well in a heavy-bottomed saucepan or skillet, add finely chopped garlic, carrots, celery and onion and fry, stirring all the time, for 12-14 minutes. Then add the cumin, chili, diced pumpkin, salt, pepper and simmer until the pumpkin is tender.
2. Add broth and lentils and bring to a boil. If you were stewing vegetables in a skillet, put the vegetables and lentils in the pan, add the broth and continue cooking there.
3. Reduce heat and simmer, covered, for about 20 minutes, until the lentils are tender. Let the soup cool slightly and purée with a blender. Arrange in bowls, garnish with parsley and paprika, and serve with flatbread and lemon wedges (if desired).