and cut them into rounds of quarter-inch thickness. 2.
Heat a tablespoon of olive oil on medium to high heat in a big heavy-bottomed pan.
Add the onion.
Sauté for five to seven minutes. 3.
Add the tomato paste, peanut butter, turmeric, garlic, and cumin.
Cook for one-minute stirring constantly. 4.
Put the sweet potatoes, water, and vegetable broth in the pan.
Simmer for 20 to 25 minutes on medium to low heat. 5.
After the sweet potatoes become soft, blend all the contents with the help of an immersion blender.
Add half a teaspoon of kosher salt.
Let the soup simmer once again.
Put spinach leaves in the pan and cook for one minute. 6.
Garnish with harissa and crushed peanuts.
Serve in bowls with toasted bread slices.
Pumpkin and Lentil Soup
You can gain a lot of health benefits from this recipe. Pumpkin is packed with nutrients that help in controlling blood sugar. It can also slow down the progression of diabetes in certain cases. The entire pumpkin, even its leaves and seeds have less sugar and more nutrients. Pumpkin extract can have an insulin-like effect.
Red lentil is the other chief ingredient for this dish. Lentils have soluble fiber which helps to stabilize blood glucose levels.
Time: 30 minutes
Serves: 4
Nutritional Facts: 128 Calories | 1 g Fats | 20.8 g Carbs | 9.2 g Protein
Ingredients
1/2 big onion (chopped) 1 clove of garlic (diced) 1 carrot (cut into pieces) 1 rib of celery (chopped) 1/2 cup of red lentils 4 oz pumpkin (without sugar) 2 cups of vegetable broth 1/8 tsp dried thyme 1/8 tsp dried marjoram Tabasco according to taste