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Comforting autumn bowls

Pumpkin, carrots and lentils make a warming meal for cooler days. Serve the soup in a small cup and let the lentil stew be the main course.

2 dishes40 min hands-on80 min until serving*

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Soup starter

Pumpkin and carrot soup

45 min · View recipe

Main course

Lentil and vegetable stew

50 min · View recipe

Choose the dishes you will cook. Quantities adapt to your guests.

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How to organise your cooking

Wash, peel and chop the vegetables for both recipes, keeping their quantities separate. Use vegetable stock.
Start with the vegetables for the lentil stew. The recipe uses cooked lentils; dried lentils must be cooked separately and need extra time.
Start the soup in a second pan while the stew cooks. Follow each recipe and check that the soup vegetables are tender before blending.
Rest the lentils for the stated 5 minutes. Blend the soup and add the almonds when serving. Serve the soup first and keep the stew warm without boiling it hard.

A tip for your table

For a lighter meal, serve half a portion of soup per person and save the remainder. The suggested 80 minutes allows one cook to work with two hobs; there is no need to rush the softened vegetables.

* Times are estimates for the full menu and may change with equipment, experience and quantity.

Shopping list

Check only what you need to buy. Only checked ingredients will be shared.

Your menu, your way

Pumpkin and carrot soup

Lentil and vegetable stew

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