Miso lentil stew

This one is for you Jenny...... ;-)

[Photo to come]

This is a relatively easy and yummy lentil stew. Great for lunches, or as part of a dinner. It's from one of my favourite recipe books: Real Fresh Food, by Anna and Roger Wilde.

Ingredients:
2 cups green or brown lentils
1 Tablespoon oil
1 onion, sliced
3 cloves garlic, chopped
2 carrots, cubed
500g pumpkin, cubed
4 bay leaves
2 Tablespoons miso paste
small bunch parsley

Soak lentils overnight. (This makes cooking faster). Drain and rinse lentils, then set aside until required.

Heat a large heavy-based pot over medium heat. Add oil, onion and garlic and saute for a few minutes.
Add lentils, carrot, pumpkin and bay leaves. Cover with water to about 2cm above the contents, and bring to a boil. After 20 min, check if there is still sufficient water. (You want to have just a little liquid remaining after the lentils are cooked). Continue cooking for 30 minutes or until lentils are soft.

Dissolve miso in a little of the liquid from stew and add to dish. Season. To serve, mix in freshly chopped parsley.