Ingredients:
- 1.2 kg Hokkaido pumpkin
- 1 piece (approx. 4 cm each) ginger
- 2 Onions
- 3 tbsp oil
- 75 g Red lenses
- 1 can (400ml) unsweetened coconut milk
- 1 tbsp Vegetable broth (instant)
- 50 g colorful quinoa
- Salt, cayenne pepper
- 3 stem / s mint
- 1-bed cress
- 2-3 tbsp Lime juice
- 100 g Feta
Method:
- Wash the pumpkin, cut into wedges and remove the seeds. Roughly dice the pumpkin. Peel the ginger and grate finely. Peel and dice the onions.
- Heat 2 tablespoons of oil in a large saucepan. Sauté the onions in it. Briefly sauté the pumpkin, ginger, and lentils. Pour in 1 liter of water and coconut milk, bring to the boil, stir in the stock and simmer covered for about 20 minutes.
- Rinse the quinoa and cook in salted water for 12–15 minutes. Wash mint, roughly chop. Cut the cress from the bed.
- Drain the quinoa and fry in 1 tablespoon of oil. Puree the soup finely. Season to taste with salt, cayenne pepper, and lime juice. Crumble the feta. Sprinkle the soup with quinoa, feta, mint, and cress.