Hearty vegetable soup

Recipe thanks to Healthy recipes for sporting clubs and facilities.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 650grams butternut pumpkin, peeled, seeds removed and diced
• 2 large carrots, diced
• 2 large potatoes, diced
• 1 leek, washed and thinly sliced
• 750mL reduced salt vegetable stock
• 750mL water
• 1x400g can brown lentils, canned, drained and rinsed
• wolegrain or wholemeal bread rolls to serve 

Method

1. Heat oil in a large saucepan.
2. Add onion, pumpkin, carrots, potatoes and leek. Cook over a medium to high heat for 3 to 4 minutes.
3. Pour in stock, water and lentils.
4. Bring to the boil and then reduce the heat and simmer, covered, for 30 minutes.
5. Serve the soup with a bread roll or a slice of crusty bread.