Lentil, chestnut and pumpkin soup

February 16, 2018

We will prepare this dish with verdina lentil, a type of small, green, and great-flavored lentil native to France where it is known as lentille verte du Puy, as it comes from the ''Le Puy-en-Velay'' region. In Spain it is also known as French lentil, although it is also grown in Castilla y León. These lentils are soft, ideal for eating in soups, creams and purees, you can also find them in salads.

ANOTHER RECIPE WITH LENTILS THAT MAY INTEREST YOU: ''SAUTEED LENTILS CAVIAR AND VEGETABLES''

By combining green lentils with chestnuts and pumpkin, a very nutritious dish is completed. Green lentils provide vitamins B, C and E, as well as minerals, mainly iron, and they have a very special antioxidant benefit. For their part, chestnuts provide this dish with potassium, fiber and proteins with restorative properties. You will see that they will help you have more vigor, strength and health. Pumpkin, in turn, is a vegetable rich in vitamin B, mainly folic acid, which will help strengthen the presence of iron and potassium, as well as other minerals such as magnesium, calcium and zinc. Its properties are mainly purifying, it helps eliminate intestinal parasites.

If you are thinking about starting a diet to lose weight or you are simply looking for a recipe that will help you detoxify your body, lentil, chestnut and pumpkin soup is ideal. Here we leave you the recipe so you can prepare it today.

LENTIL, CHESTNUT AND PUMPKIN SOUP RECIPE

Ingredients (4 servings)

100 g chestnuts
150 g green lentils
1 onion
5 cloves of garlic
1 bay leaf
3 sprigs of savory
pulp of 1 tomato
150 g pumpkin with skin
water
olive oil
salt

Preparation (12 hours soaking chestnuts + approx. 60 minutes cooking): 1. The night before, wash the chestnuts and soak them.

2. The next day, drain the chestnuts and wash them again. 3. Fill a saucepan or pot with water and bring it to a boil. Add the chestnuts and boil them until they begin to become tender (approx. 30 minutes). Drain them and reserve them. Once tempered, remove any bits of skin they may have.

4. Wash the lentils and cover them with water. Reserve.

5. Peel and chop the onion. Wash the unpeeled garlic, bay leaf and savory sprigs. 6. Put a splash of olive oil in a large pot and add the onion, whole garlic, bay leaf and savory.

7. When the onion is transparent, add the tomato pulp and a little salt. Stir and let cook for a few minutes.

8. Remove the bay leaf and savory (they can be left until the end of cooking or taken out halfway through cooking). 9. Drain the lentils and add them to the pot with the sauce. Cover them with water (the water level must exceed the lentils by about 2 cm). Let it cook over low heat for approximately 30 minutes.