Lentil, pumpkin and potato soup

Cool autumn evenings suit soup, made ahead, portioned and frozen. Simple and delicious.

INGREDIENTS

500 g DRIED LENTILS

400 g PUMPKIN

2 LARGE POTATOES

1 LARGE ONION

1 AND A HALF LITRES OF WATER OR STOCK

EXTRA VIRGIN OLIVE OIL

SALT

PEPPER

GRATED CHEESE

I wash and soak lentils the night before for quicker cooking.

I sauté diced onion in plenty of oil.

I add peeled potato and prepared pumpkin cubes and brown for 5 minutes.

I add drained lentils and stir.

Salt.

I cover with water or stock.

I cook about 30 minutes until tender, potatoes and pumpkin breaking down for creaminess. Serve cheese, oil, pepper and toasted croutons if wanted.