We’d gladly eat lunch at a Daylesford café every day if we could so we were very pleased to hear that chatelaine of the Daylesford brand Carole Bamford is releasing an e-book of recipes. We’re already addicted to the spiced pumpkin, red lentil and turmeric soup – there’s nothing we’d rather eat in this dismal February weather. It’s perfect for a cosy family supper but we’d happily serve it at a more grown up dinner party too. So we are sharing the recipe here and you can find more by following this Daylesford link.
75g pancetta or bacon, finely diced
2 tsps grapeseed oil
1 tbsp butter
1 large onion, finely chopped
1 clove of garlic, finely chopped
1 medium carrot, finely chopped
2 sticks of celery, finely chopped
250g pumpkin or butternut squash, peeled and cut into 1cm cubes
2 tsps fresh thyme, picked leaves only
2 bay leaves
1 tsp fresh turmeric, finely grated
Salt and pepper
100g red split lentils
500ml organic vegetable or chicken bone broth
1 tsp apple cider vinegar
1 tbsp fresh lemon juice
15g parsley, roughly chopped
2 tbsp crème fraiche, optional
Put the pancetta and 1 tsp of the oil into a heavy-bottomed saucepan and toss over a gentle heat until turning golden brown and crispy.
Next, add the the remaining 1 tsp of olive oil, butter, onion, garlic, carrot, celery, pumpkin, thyme, bay leaves, turmeric and seasoning. Sautee for 1-2 minutes before adding 2tsps of water and returning the lid to the pan. Turn the heat to down and gently sweat for 15 minutes.
Once the pumpkin is just beginning to soften, add the lentils, stock, and apple cider vinegar and bring to the boil. Simmer for 10 minutes or until the lentils are cooked and all of the ingredients have softened.
Just before serving, stir through the fresh lemon juice and parsley adding the crème fraiche for a little creaminess should you wish.