Lentils with Pan Roasted Pumpkin and Pears

This can be a vegetarian dish, or you can garnish it with a little rendered bacon or diced ham hocks.
Ingredients:
2 cup(s) lentils - soaked in cold water and rinsed
3 1/2 cup(s) - chicken stock (white) - (or Vegetable stock)
1 onion - peeled and halved
2 garlic cloves - peeled (Learn How)
1 bay leaf
2 teaspoon(s) Sherry vinegar
2 tablespoon(s) olive oil - for lentils
1 cup(s) pumpkin - brunoise (finely diced) (Learn How)
1 cup(s) pears - peeled, cored and brunoise (finely diced) (Learn How)
2 tablespoon(s) olive oil - divided
1 pinch salt and pepper - to taste
1 tablespoon(s) thyme - minced, divided
1 tablespoon(s) parsley (flat leaf) - minced
1 pinch salt and pepper - to taste

Steps:

-Soak the lentils in cold water so that all of the undesirable pieces will float to the top. Skim these off and drain. Rinse well.

-Place the lentils in the pot with the stock, onion, garlic and bay leaf.

-Bring the lentils to a boil and reduce the heat to low. Cook for approximately 20 minutes until tender.

-While the lentils are cooking, you can pan roast your pumpkin and pears. Cook them separately because they will cook at different speeds.

-Saute the pumpkin and pears in the divided amount of oil, seasoning and thyme until they are tender but still firm.

-Drain the lentils in the colander and remove all of the vegetables. Place the lentils back into a bowl and add the vinegar and oil while still warm.

-Once the pumpkin and pears are cooked, add them to the bowl with the lentils. Toss with the parsley and season to taste.

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