We had some very appreciative American guests in today and they were looking for this recipe. Here is it folks! Enjoy.

Serves 4-6

(You can make the same recipe with yellow or green split peas; they take a little longer to cook)
1 medium-sized onion, diced
2 tablespoons rapeseed or olive oil (or a thick slice of butter)
1 large carrot, scrubbed and diced
2 cloves of garlic, minced or grated
a few sprigs fresh rosemary, 2 bay leaves
250g red lentils, rinsed under running water, in a sieve
1.25 litres vegetable stock (we use Organic Marigold bouillon or the sea stock NAME)
1.5 kg pumpkin or butternut (weight before de-seeding and peeling) into bite sized chunks
bunch roughly chopped parsley
salt and pepper

Start by sauteing the onion and carrot in the oil for 5 to 10 minutes, until the onions start going translucent, then add the garlic and chunks of pumpkin. Allow to cook on a medium to low heat for another 5 minutes. Add the red lentils, rosemary and stock, stir well, and continue to cook on the same heat for 25 to 35 minutes, depending on the freshness of the lentils they will take more or less time to cook. When the lentils and pumpkin are soft, take a few cups out and blend together before adding back into the pot – this gives a smooth consistency but the chunks keep it interesting. Add the chopped parsley and taste, making any final adjustments to the seasoning. Serve with fresh brown bread. This soup will last well, and the flavour will improve over a few days, (obviously you keep it in the fridge; it also freezes really well). If you want a smooth soup, simply blend the whole pot.
Enjoy!!