Lentil and pumpkin soup with rosemary

Ingredients

For 1 serving

• Lentils60 g
• Pumpkin200 g
• Onion40 g
• Carrots1
• Vegetable broth550 ml
• Extra virgin olive oil10 g
• Rosemary2 g
• Whole wheat bread1 slice
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

In season: September – January

Method

1. Warm the vegetable stock. Rinse the lentils in a sieve, picking out any small stones. Chop the onion, peel and dice the carrot; peel the pumpkin, remove the seeds and fibres and cut it into 1.5 cm dice.
2. Heat the olive oil in a pan over medium heat and fry the onion and carrot with the rosemary sprig for 4–5 minutes, until the onion is translucent.
3. Add the lentils, pumpkin and hot stock and bring to the boil.
4. Cook for 30 minutes over low heat with the lid ajar, stirring now and then, until the lentils are tender and the pumpkin breaks up and thickens the soup. Remove the rosemary and salt towards the end.
5. Toast the wholemeal bread and serve the soup with the bread and a grind of black pepper.