Lentilles et potimarron (Print Version)
# Ingredients:
01 -
20 g of hazelnuts.
02 -
1 red kuri squash.
03 -
60 ml of liquid cream.
04 -
100 g of red lentils.
05 -
1/2 yellow onion.
06 -
Olive oil.
07 -
1/2 vegetable stock cube.
08 -
25 cl water per serving.
# Instructions:
01 -
Slice the squash into halves, scoop out the seeds, then cut it into cubes and slices.
02 -
Peel the onion and chop it into thin slices.
03 -
In a pot, lightly fry the onion in a splash of olive oil for about 3 minutes.
04 -
Toss the squash, lentils, stock cube, and 25 cl water per person into the pot. Let everything simmer on medium heat for around 20 minutes.
05 -
Crush the hazelnuts into bits and toast them in a pan for 3 minutes over medium heat.
06 -
When cooked, use an immersion blender to make it smooth, and pour in the cream.
07 -
Dish out the soup into bowls, drizzle a little cream, and sprinkle some toasted hazelnuts on top.
# Notes:
01 -
This smooth soup is great for cozy autumn or winter evenings.
02 -
No need to peel the squash—it’s edible!