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Peel, deseed and cut the pumpkin into small ½ inch (1.25 cm) thick pieces, finely chop the onion, roughly chop the garlic, finely grate the tomatoes and rinse the lentils under cold water
Heat a stock pot with a medium heat and add in the olive oil
After 1 minute add in the onion and garlic, mix with the olive oil, once the onion is translucent, about 3 minutes, add in the paprika, cumin, oregano and sherry vinegar, quickly mix together, then add in the grated tomato and simmer
After 3 minutes and the tomato has slightly thickened, add in the chopped pumpkin and lentils, mix together, then add in the broth and raise to a high heat, once it comes to a boil place a lid on the pan and lower to a low-medium heat
Once the lentils and pumpkin are fully cooked through, about 30 minutes, remove the lid, season with sea salt & black pepper, mix together and remove from the heat
Transfer into shallow bowls and sprinkle with freshly chopped parsley, enjoy!