A hearty lentil and pumpkin stew with smoked pancetta and cavolo, warming, rustic, and finished with a zesty chilli kick.
Serves: 4
Ingredients
3 French shallots or 1 medium sized brown onion, chopped up
3 tablespoons of extra-virgin olive oil
400g of chopped pumpkin (Jap of butternut), peeled and seeds removed
1 chunk of smoked pancetta, ham hock, speck or chorizo
2 cups of vegetable stock
1 cup of puy lentils
8 leaves of cavolo nero or kale, chopped up, stalks removed
Parsley, chilli oil or chilli, lemon zest to serve
Method
Stir-fry the shallots in a medium saucepan with 3-4 tablespoon of extra-virgin little olive oil.
Add the chopped up pumpkin and the smoked pancetta, or smoked ham hock.
Stir-fry together with the onion for a few minutes, add the lentils, the stock and enough water to cover the vegetables.
Simmer on medium-low heat for 35-40 minutes or until the pumpkin is soft and the lentils are cooked.
Add the shredded cavolo nero leaves (stalks removed) and let the residual heat wilt them.
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.
Essteele Eternità Clad
Italian Made Clad Cookware
Crafted in Italy, the Essteele Eternità Clad range features triply clad construction for outstanding heat conductivity and performance. With a core of aluminium between layers of premium stainless steel, this cookware ensures even heat distribution, lasting durability, and elegant Italian design that elevates every cooking experience.
