Lunch
Ingredients
| Ingredient | 5 serves |
|---|---|
| Olive oil | 25mL |
| Leek, finely chopped | 1/2 medium |
| Garlic, crushed | 1 tbs |
| Potatoes peeled, diced | 250g |
| Pumpkin, peeled, chopped | 500g |
| Salt reduced vegetable stock | 500mL |
| Canned lentils, drained | 400g |
| Light evaporated milk | 250mL |
| Worcestershire sauce | 1 tsp |
Method
|
1
Heat olive oil in a large pot over medium heat. Add leek and garlic, sauté until soft. |
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2
Add potato and pumpkin, stirring well. |
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3
Add salt reduced vegetable stock, bring to the boil and simmer partially covered, for 20-30 minutes (or until potato and pumpkin are soft). |
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4
Add drained lentils and cook for a few minutes. Remove pot from the stove and blend until a puree soup consistency. |
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5
Return pot to the stove, stirring well. Bring to a boil, then turn down to a simmer. Add light evaporated milk and Worcestershire sauce, stir to combine. |
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6
Additional water maybe added if required. |