• 

  dried green lentils

  130 g
• 

  water for soaking
• 

  pumpkin flesh diced

  400 g
  400 g butternut squash, diced
• 

  fine sea salt

  1 tsp
• 

  ground black pepper

  1 pinch
• 

  cumin seeds

  1 ½ tsp
• 

  olive oil for drizzling

Dumplings

• 

  onions quartered

  100 g
• 

  fresh mint leaves only

  5 g
• 

  fresh coriander leaves only

  5 g
• 

  fresh parsley leaves only

  5 g
• 

  salted butter soft

  30 g
  30 g margarine
• 

  bulgur wheat

  80 g
• 

  plain flour

  75 g
• 

  fine sea salt

  ½ tsp

Soup

• 

  vegetable stock paste

  1 tsp
  1 vegetable stock cube (for 0.5 l)
• 

  fine sea salt

  ½ tsp
• 

  olive oil

  30 g
• 

  water

  1200 g
• 

  fresh spinach leaves

  150 g
• 

  lemon finely grated zest and juice

  ½
• 

  pine nuts

  50 g