Pumpkin Lentil Soup with boiled eggs

A vegetarian dish and an unconventional combination.

I found this recipe in a Raiffeisen market. That is a special kind of retailer where farmers buy their feed or wirering for fences or seeds. But products of farms or even wineries are sold here too. I love one market near the town where my BFF lives. 

I buy wine, honey, eggs, bread flour and other things there. At the cashier some recipes for seasonal dishes can be found.

I used a Hokkaido pumpkin for this dish. It does not need to get peeled. 

Recipe:

300 g pumpkin, 1 carrot, 1 onion

120 g brown lentils, 2 tbsp tomato paste

1 tsp tumeric, 2 stalks fresh oregano, parsley

900 ml veg stock, salt and pepper, 2 tbsp oil

4 boiled eggs.

Cut the veggies in bite size chunks and start them im oil. Season, add tomato paste and add oregano. Pour the hot stock on top and add the washed lentils. Cook until the lentils are soft. Add parsley and get the stalks from the oregano out. Cut the eggs in quarters and serve.

Some people like some vinegar with the lentils. Place a bottle of good quality Balsamic vinegar on the table.