#menu
Ingredients: beef on the bone, red lentils, unpeeled pumpkin (850 g net), potatoes, large carrots (or 2 small ones), small onion, garlic, tomato paste, Salt, spices (I have 4 peppers, nutmeg, fenugreek, bay leaf), ghee for frying
Cooking method:
We cook beef broth. Strain twice, separate the meat from the bones, remove it to the side for now.
We clean and cut the pumpkin.
Wash, clean and cut vegetables. Add potatoes and lentils to the broth, cook for 20 minutes.
On a spoonful of ghee over high heat, fry the onion, garlic and carrots until golden brown. Add tomato paste, continue to fry while stirring.
Add the pumpkin, salt a little, pour out the spices, add water, bring to a boil, reduce the heat and simmer until the pumpkin is ready (about 15-20 minutes).
Pour the frying, bay leaf into the soup, bring to a boil and simmer for 5 minutes over low heat. Add to taste. Discard the bay leaf. We interrupt with a blender in a puree. Add pieces of boiled meat to the plate. Voila!