Bewitching lentil soup "Magic Ginger"

Name: Bewitching lentil soup "Magic Ginger"
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1 Hokkaido pumpkin (à approx. 1.2 kg); 2 Courgettes (about 250 g each); 2 Onions; 3 Garlic cloves; 1 piece (à ca. 4 cm) Ginger; 2 TABLESPOONS Oil; 300 g yellow lenses (alternatively red lenses); 7-10 Tbsp curry powder, salt, pepper; 2 TABLESPOONS Agave syrup; 3 TSP Vegetable broth (instant); 2 Bay leaves; 400 g cherry tomatoes; 1 Pomegranate; 2 Avocados; 2 Limes; 150 g Greek cream yoghurt

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

The list of ingredients reads like a "Who is Who" of the best sources of vital substances. The soup is spooned away out of pure joy of pleasure.

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

1 Hokkaido pumpkin (à approx. 1.2 kg)
2 Courgettes (about 250 g each)
2 Onions
3 Garlic cloves
1 piece (à ca. 4 cm) Ginger
2 TABLESPOONS Oil
300 g yellow lenses (alternatively red lenses)
7-10 Tbsp curry powder, salt, pepper
2 TABLESPOONS Agave syrup
3 TSP Vegetable broth (instant)
2 Bay leaves
400 g cherry tomatoes
1 Pomegranate
2 Avocados
2 Limes
150 g Greek cream yoghurt

Directions

1
Wash and halve the pumpkin, remove seeds and soft fibers. Cut pumpkin into cubes. Wash and clean the zucchini and also dice them. Peel onions, garlic and ginger, dice finely.
2
Heat the oil in a large pot. Sauté onions, garlic and ginger in it. Add pumpkin and zucchini, fry for about 5 minutes. Rinse lentils, drain and add. Sprinkle with 1 tbsp. curry and sauté. Add 1.4 l water and agave syrup, bring to the boil. Stir in vegetable stock, add laurel. Season with salt and pepper. Simmer covered for about 20 minutes.
3
Wash the cherry tomatoes, quarter them. Cut the pomegranate in half and remove the seeds. Halve avocados and remove seeds. Remove the flesh from the skin with a tablespoon and cut into small pieces. Sprinkle with half the lime juice.
4
Puree some of the soup as desired. Heat the tomatoes in the soup. Season to taste with salt, pepper and the remaining lime juice. Stir in yoghurt (do not boil any more!). Serve with avocado pieces and pomegranate seeds.