Vegetable and lentil soup
Preparation 10 minutes Cooking 15 minutes Serves 4
4 cups vegetables (pumpkin, broccoli, celery) cut yoghurt and fresh bread to serve 1 leek, chopped ½ cup red lentils 6 cups vegetable stock 1 tsp ground cumin
Place stock in a large saucepan. Bring to the boil. Add vegetables, lentils, cumin and leek. Bring to boil. Reduce heat. Simmer, uncovered for 10-15 minutes. Top with a dollop of natural yoghurt and serve with fresh crusty bread.