Lentil and vegetable hot pot
1 medium, finely chopped
2 clove(s), crushed
Canned diced tomatoes
400 g, (1x400g can)
Vegetable stock, liquid, salt-reduced
2 cup(s), (500ml)
Pumpkin, butternut, raw
400 g, peeled, cut into 1.5cm cubes
Lentils, canned, rinsed, drained
1 can(s), (1 x 400g can)
250 g, cut into florets
100 g, chopped
Grated parmesan cheese
- Heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 4 minutes or until softened. Add the garlic and cook for 1 minute or until fragrant.
- Add the tomato, stock and pumpkin. Cover and bring to the boil. Cook, partially covered, for 8 minutes or until the pumpkin is tender. Stir in the lentils and cauliflower and cook for 5 minutes or until the cauliflower is just tender.
- Stir in the kale and cook for 1 minute or until wilted. Serve sprinkled with parmesan.