New recipe 3 Lentil soup with butternut squash

Mondays we eat soup, especially in winter. In the evenings I have Taiso, so not much time to eat nor cook. Also after the weekends thought it was a good way to balance the larger meals we have on Saturday and Sunday evening.

We all love lentils, and wanted to try a new way of preparing lentils. I did a search online and found the following recipe at Good Housekeeping of green lentils and butternut made in the pressure cooker. I did not have spinach so just omitted that.

Ingredients
2 onions, chopped
1 tbsp. vegetable oil
1.5 tsp ginger powder
1.5 tsp. ground coriander
1.5 tsp. ground cardamom
1 small butternut squash, peeled, seeded and cut into chunks
500 gr of green and blond lentils
6 c. chicken or vegetable broth

Preparation
In pressure-cooker pot on medium, cook onions and ginger powder in oil for 5 minutes or until onions are golden, stirring. Add coriander and cardamom; cook 1 minute, stirring. Add squash, lentils and broth.
Cook for 12 minutes in the pressure cooker.

The soup was great, everyone loved it.
We did not finish the soup, so I added some potatoes and carrots to have enough for 5 people and ate that three days later.

New recipe 1: poffertjes

I never had made poffertjes making the mix myself. So took my very old cookbook (Het nieuwe kookboek, bought in September 1982) )and made the following recipe:

Ingredients:
100 gr flour
100 gr buckwheat flour
2 gr salt
8gr yeast (fresh)
3,5 dl milk
butter for the baking

Preparation:
Prepare the batter with the fresh yeast and let stand for one hour. Use a poffertjes skillet or use a regular skillet making small pancakes blini size. Dust with icing sugar and indulge

The kids loved the poffertjes and shall definitely make these again