Pumpkin and Lentil Soup

1. 1 Pumpkinpack 1 kg ≈ $2.80 100 g
2. 2 Potatoes≈ $2.19 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 Salt 1 g

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

Method

1. Finely chop the onion³ and garlic⁴.

2. Sauté the onion³ and garlic⁴ in olive oil for 3–4 minutes until golden.

3. Peel and dice the pumpkin¹, then add it to the onion³ and garlic⁴, cooking for 5 minutes.

4. Add diced potatoes² and rinsed lentils, stirring to combine, and warm through for a couple of minutes.

5. Pour in 2 tablespoons soy sauce, add 500 ml water, a bay leaf, and salt. Simmer on medium heat for 20 minutes until the potatoes², pumpkin¹, and lentils are tender.

6. Serve topped with chopped fresh dill¹⁰ and toasted pumpkin¹ seeds (dry-roasted in a skillet).

In short

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