Pumpkin, Carrot & Lentil Soup
45 min
Easy
4
Ingredients
2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 cups pumpkin, cubed
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
500grms lentils (approximately 1 1/4 cups)
11/2 Litres low-salt chicken broth
4 to 6 fresh thyme sprigs
Pinch of paprika
1 cup shredded Parmesan
Method
Heat the oil in a heavy large pot over medium heat. Add the paprika, onion, carrots, Pumpkin, celery, garlic, salt, and pepper and sauté until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices.
Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Stir in the broth and the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes..