Lentil & vegetable hotpot

Heat 1 tsp olive oil in a saucepan. Cook ½ brown onion (finely chopped) and 1 clove garlic (crushed) until softened. Add 1 tomato (chopped), 1 cup reduced-salt vegetable stock, 120g canned brown lentils (rinsed, drained) and 100g each of butternut pumpkin (chopped) and cauliflower (cut into florets). Bring to the boil and cook until pumpkin and cauliflower are just tender. Stir in 30g baby kale leaves and cook until kale has wilted. Serve with 1 x 50g wholegrain bread roll.