Squash and Lentil Soup (vegan and gluten free) / Juha od leće i bundeve (veganska i bez glutena)

I’ve already made this soup twice in the past week or so because it’s freakin delicious. Putting it together is also a breeze, especially if you roast your pumpkin chunks in advance.

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INGREDIENTS:

(Yields 2 very generous servings / 0.79 EUR per serving / 1.58 EUR for all)

1 small squash, I used Autumn Crown squash (0.67 EUR)

1 medium onion, finely diced (0.07 EUR)

1tbsp sunflower seed oil (0.01 EUR)

3 cups water (–)

½ cup tomato puree (0.20 EUR)

2/3 cup red lentils (0.53 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper(0.03 EUR)

Pinch of chili flakes(0.03 EUR)

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METHOD:

Preheat oven to 200°C. Line baking tray with parchment paper and set aside. Peel and dice the squash, discarding the seeds and mushy center. Spread on prepared baking tray and roast for about 40 minutes, until slightly charred. Allow to cool a bit before blitzing in a food processor to a smooth paste.

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Saute onion on a tablespoon of oil until translucent. Add in squash puree, water, tomato puree, lentils, paprika, salt, pepper and chili flakes and bring to a boil. Reduce heat to low and cook with a lid cracked open for about 20 minutes, until the lentils have cooked through, while stirring occasionally.

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Ovu sam juhicu napravila već dva puta u zadnjih tjedan dana jer je prefina. Osim toga, skuhati ju je čas posla, posebno ako ste već ranije pripremili pečenu bundevu.

SASTOJCI:

(Za dvije vrlo izdašne porcije / 5,88 kn po porciji / 11,76 kn za sve)

1 mala bundeva, ja sam upotrijebila jesensku krunu (5,00 kn)

1 srednji luk, narezan na kockice (0,50 kn)

1 žlica suncokretovog ulja (0,10 kn)

3 šalice vode (–)

½ šalice pasirane rajčice (1,50 kn)

2/3 šalice crvene leće (4,00 kn)

1 žličica slatke crvene paprike (0,25 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,20 kn)

Prstohvat sušenog čilija u pahuljicama (0,20 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Obložite protvan papirom za pečenje i stavite na stranu. Ogulite i narežite bundevu na kockice, s time da sjemenke i mekanu unutrašnjost bacite. Raširite kockice bundeve po pripremljenom protvanu i pecite oko 40 minuta, dok rubovi ne ulove tamnu reš boju. Pustite da se mrvicu ohladi prije nego što ćete bundevu ispasirati glatku pastu u multipraktiku.

Izdinstajte luk na žlici ulja dok ne postane staklast. Dodajte pire od bundeve, vodu, pasiranu rajčicu, leću, crvenu papriku, sol, papar i čili i pustite da zavrije. Smanjite vatru pa na laganom kuhajte uz povremeno miješanje sa odškrinutim poklopcem oko 20 minuta, dok se leća ne skuha do kraja.

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Squash and Lentil Soup (vegan and gluten free) / Juha od leće i bundeve (veganska i bez glutena)

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