Autumn vegetable stew with grilled cheese

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Ingredients

2 - 3 T olive oil
1 onion, thinly sliced
2 leeks, thinly sliced
2 celery sticks, thinly sliced
2 cloves garlic, crushed
500 g pumpkin, peeled and cut into chunks
250 g parsnip or sweet potato, peeled and cut into chunks
250 g carrot, peeled and cut into chunks
sea salt and freshly ground black pepper, to taste
1 cup vegetable stock
1 x 400 g can Italian tomatoes in juice, blended
1 x 400 g can lentils, drained and rinsed
1 t dried oregano
2 - 3 T Italian parsley, chopped
1 bay leaf
125 g cheese, thinly sliced (try a mix of Crottin, mozzarella and Camembert)
crisp lettuce salad, for serving

Cooking Instructions

Heat the olive oil in a suitable casserole. Add the onion, leek and celery, and gently cook until soft and wilted.
Stir in the garlic. Add the vegetable chunks then stir. Season to taste.
Add the stock, tomato, lentils and herbs. Bring to a simmer then cover. Gently cook for 30 minutes, or until the vegetables are tender.
Adjust the seasoning.
Top with the sliced cheese then slide under a hot grill for a few minutes, until melted.
Serve with the crisp lettuce salad on the side.

Per serving: 1864.1kJ, 16.7g protein, 23.9g fat, 45g carbs