Spanish green lentil and chorizo soup

Soup

• 150 g dried green lentils
• 600 g water plus extra for soaking
• 1 brown onion (approx. 150 g), cut into halves
• 1 garlic clove
• 1 red capsicum deseeded and cut into pieces
• ½ tsp ground smoked paprika
• 30 g olive oil
• 1 carrot cut into pieces
• 2 celery stalks cut into pieces
• 100 g pumpkin cut into cubes (2-3 cm)
• 1 dried bay leaf
• 2 tbsp Vegetable stock paste (see Tips)
• 2 chorizo sausage (approx. 250 g), cut into slices (1 cm)

Pancetta croutons

• 4 slices bread each slice cut into 3 strips
• 12 slices pancetta