Lunch recipes

Lunch is perhaps the most important meal of my day – it's like my daily quest for edible joy, especially during the workweek. Salad and soup, my dynamic duo, swoop in to rescue me from the monotony of the midday slump.

Pumpkin-lentil soup

Ingredients:

• 1 cup dried brown or green lentils, rinsed and drained
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 cup pumpkin puree
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are softened.

2. Add Spices: Stir in the ground cumin, ground coriander, and paprika. Cook for an additional minute to toast the spices.

3. Combine Lentils and Pumpkin: Add the rinsed lentils, pumpkin puree, and vegetable broth to the pot. Stir well to combine.

4. Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes or until the lentils are tender.

5. Season and Serve: Season the soup with salt and pepper to taste. Adjust the seasoning if needed. Serve hot, optionally garnished with a dollop of yogurt, cottage cheese, chickpeas, fresh herbs, or a drizzle of olive oil.