Lentil Soup with Pumpkin and Green Beans

Ingredients

• 250 g green beans
• 1 sprig of bean herb
• Salt
• 4 onions
• 2 tbsp oil
• 250 g Cabanossi (garlic sausage)
• 1 l chicken broth (ready-made)
• 1 can (850 g net weight) lentils
• 1 jar diced pumpkin (330 g net weight)
• ground pepper from grinder
• 1 bunch parsley
• sugar (and vinegar to taste)

Instructions

1. 1.

   Rinse, trim and cut the beans into pieces. Rinse the bean herb. Cook the beans in lightly salted water with the bean herb for 10-12 minutes.

2. 2.

   Meanwhile peel and dice the onions. Heat oil in a large pot. Sauté the onions until translucent for about 5 minutes. Slice the Cabanossi, add it to the onions and brown briefly. Add the broth and bring to a boil. Drain the lentils on a sieve and let them drain. Drain the pumpkin on another sieve, catching the liquid. Add the lentils and pumpkin to the broth and heat for 5 minutes.

3. 3.

   Drain the green beans, remove the bean herb and give the beans a quick cold rinse. Let the beans simmer in the hot soup for 5 minutes. Season with salt and pepper.

4. 4.

   Rinse the parsley, shake dry and finely chop. Taste the soup with pumpkin liquid, sugar and vinegar, then serve garnished with parsley.