A hearty lentil and pumpkin stew with smoked pancetta and cavolo, warming, rustic, and finished with a zesty chilli kick.

Serves 4

• 3 French Shallots or 1 medium sized brown onion, chopped up  
• 3 tablespoons of Extra-virgin Olive oil  
• 400 gr of chopped pumpkin (japans of butternut),peeled and seeds removed  
• 1 chunk of smoked pancetta, ham hock or speck (or chorizo)  
• 2 cups of vegetable stock  
• 1 cup of puy lentils  
• 8 leaves of cavolo nero or kale, chopped up, stalked removed  
• Parsley, chilli oil or chilli lemon zest to serve  

1. Stir-fry the shallots in a medium saucepan with 3-4 tablespoon of extra-virgin little olive oil.
2. Add the chopped up pumpkin and the smoked pancetta, or smocked ham hock.
3. Stir-fry together with the onion for a few minutes, add the lentils, the stock and enough water to cover the vegetables.
4. Simmer on medium-low heat for 35-40 minutes or until the sweet potato is soft and the lentils are cooked.
5. Add the shredded cavolo nero leaves (stalk removed) and let the residual heat wilt it.
6. Serve in a bowl drizzled with chillie or chopped up chillies, parsley leaves and finely grated lemon zest, if you like a bit of kick.