Pumpkin and Lentil Soup

1. 1 Pumpkinpack 1 kg ≈ $2.80 100 g
2. 2 Potatoes≈ $2.15 per kg 90 g
3. 3 Onions≈ $1.60 per kg 45 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Red lentilspack 450 g ≈ $2.40 50 g
6. 6 Soy sauce 6 ml
7. 7 Olive oil 9 ml
8. 8 Bay leaves 1 g
9. 9 Pumpkin seedspack 150 g ≈ $3.00 5 g
10. 10 Dillpack 50 g ≈ $1.80 5 g
11. 11 Sunflower oil 15 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Chop 1 onion³ and 2 garlic⁴ cloves

2. Sauté the onion³ and garlic⁴ in olive oil until golden

3. Peel and cut pumpkin¹ into cubes, add to the onion³ and garlic⁴, cook for 5 minutes

4. Add diced potatoes²

5. Stir in 1 cup dried lentils, cook for a couple of minutes

6. Pour in 2 tablespoons soy sauce, stir well

7. Add 4 cups water, include 1 bay leaf, simmer on medium heat for 10–15 minutes

In short

• In the planner this dish is cooked for two days: reheat on day two.