Ingredients:

1 cup brown lentils
1 small squash
½ lb smoked lard
1 large onion
5 cloves of garlic
2 Bay leaves
1 sprig fresh thyme
1 sprig fresh parsley
3 cloves
Salt and Pepper to taste
Cayenne pepper, to taste
Juice of one lemon

Instructions:
Cut the squash in two, drain and brush with oil. Place on a baking sheet and bake for 20 minutes at 350F. Cook lentils in 3 times their volume of boiling water for 20 minutes.

Fry the smoked lard in a little oil. Add onion, finely chopped. When the onions have caramelized, add garlic, Bay leaves, thyme and parsley, let simmer a few minutes.

When getting the squash out of the oven, remove the flesh with a spoon and add it to the spices. Stir in the lentils cooked with their liquid. Add the cloves. Simmer until a fairly smooth puree.

Season the lentils to taste, then drizzle some lemon juice.

Serve hot over white rice.