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Pumpkin Lentil Soup

Pumpkin Lentil Soup

Serves: 8-10
Large 12-14 quart pot with lid

Ingredients

1-2 Tbls olive oil
2 onions, finely diced
2 medium zucchinis, unpeeled, washed well, and chunked
1 lb (½ kilo) fresh pumpkin (only! It won’t work with canned), peeled and cubed
1 large white potato, cubed
1 cup dried red lentils (they appear orange in the bag)
2-3 scallions, diced
1 Tbls salt
1/3 tsp pepper
¼ tsp dried mustard powder
8 cups water

Method

Sautee the diced onion in the olive oil until clear; add the chunked zucchini on top of it and continue to sautee for 2 more minutes.

Add all the water, and while it is coming to a boil, add in all the rest of the ingredients. If you do not have mustard powder, you can use one heaping tablespoon of regular mustard in its place; it won’t be exactly the same but will still be quite good. After the soup has started boiling, turn down the flame and simmer for 2 & ½ hours. Freezes well, just make sure to reheat completely before serving.

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    Such a Lovely Thing

    This is such a lovely thing that you're doing, Tamar – ממש מזכה את הרבים! I'm not terribly surprised, you do that quite frequently. And it's an opportunity for me to express my sincere appreciation as one of the "רבים" who benefit from your creative initiatives- Yasher Kochaich.