Lentil Soup with Bulgur Dumplings

• 130 g dried green lentils
• water, for soaking
• 400 g pumpkin flesh, diced
  or 400 g butternut squash, diced
• 1 tsp fine sea salt
• 1 pinch ground black pepper
• 1 ½ tsp cumin seeds
• olive oil, for drizzling

Dumplings

• 100 g onions, quartered
• 5 g fresh mint, leaves only
• 5 g fresh coriander, leaves only
• 5 g fresh parsley, leaves only
• 30 g salted butter, soft
  or 30 g margarine
• 80 g bulgur wheat
• 75 g plain flour
• ½ tsp fine sea salt

Soup

• 1 tsp vegetable stock paste
  or 1 vegetable stock cube (for 0.5 l)
• ½ tsp fine sea salt
• 30 g olive oil
• 1200 g water
• 150 g fresh spinach leaves
• ½ lemon, finely grated zest and juice
• 50 g pine nuts