1 cup puy lentils, rinsed and drained
3 tablespoons olive oil, plus extra to drizzle
1 onion, sliced
1 carrot, peeled and diced
2 cloves garlic, crushed
1 teaspoon fennel seeds
2 teaspoons finely chopped rosemary
600 grams pumpkin, peeled and diced
400 gram tin whole cherry tomatoes in juice
4 cups vegetable stock
2 big handfuls of silverbeet, kale or spinach, shredded
parmesan, for grating
sea salt and ground pepper
Cook the lentils in plenty of water for about 20 minutes or until al dente. Drain and rinse in cold water then drain again.
Heat the oil in a large saucepan. Add the onion, carrot, garlic, fennel seeds, rosemary and the pumpkin. Season well, then cover and cook gently for 10 minutes, stirring occasionally. Add the tomatoes and stock and simmer for 20 minutes. Add the greens and stir to wilt.
To serve: Divide the lentils between serving bowls and pour over the hot soup. Top with shaved parmesan and a drizzle of olive oil.