1 Oven-proof pot, 1 Bowl, 1 Roasting pan, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Fine grater, 1 Sieve, 1 Aluminum foil, 1 Slotted spatula, 1 Lid, 1 Oven rack, 1 Citrus juicer, 1 Food processor, 1 Kitchen towel
1 Heat the oil in a pan and briefly sweat the bacon, onion and garlic. Then add the lentils, vegetable stock and bay leaves, bring to the boil and cook over a low heat with a lid on the pan for about 25 minutes.
2 Meanwhile wash and halve the pumpkin, remove the seeds and cut the flesh into 2-3 cm dice without peeling it. Peel the oranges with a sharp knife, removing all the white pith and membrane, and cut out the segments, avoiding the membrane. Work over a bowl to catch the juice.
3 Add the diced pumpkin and carrot slices to the lentils 5-8 minutes before the end of cooking time. Continue cooking with the lid on the pan. Finally add the orange segments and their juice, heat through and season to taste with salt and cayenne pepper. Serve garnished with spring onions.