1 x large butternut pumpkin, peeled, seeds removed and diced
1 cup red lentils, rinsed and picked over
1 leek, sliced
2 tablespoons extra virgin olive oil
5 cups vegetable stock
Black pepper to taste
To serve
2 x stems of parsley, finely chopped
Pistachio nuts, chopped
Natural yoghurt
Heat olive oil in a large saucepan on medium to high heat. Add sliced leek, sweat until browned and translucent. Add diced pumpkin, lentils and stock. Bring to a boil and reduce heat. Simmer until pumpkin is soft and lentils have broken down and are soft. Add ground black pepper. Remove from heat and whizz with an immersion (stick) blender until smooth and creamy. Serve topped with chopped parsley, chopped pistachio nuts, a dollop of natural yoghurt and a drizzle of extra virgin olive oil.
