HIGH PROTEIN CHEESY LENTIL + PUMPKIN TRAY BAKE
1x leek diced
2 tsp minced garlic
2 1/2 cups chopped kale
2 x cups diced pumpkin
400g tin brown lentils
1/2 cup grated cheese of choice
1/2 cup light cooking cream
2 vegetable stock cubes + ( 2 tbs hot water to dilute )
1 cup almond milk
In a jug combine the cooking cream , stock cube, hot water and almond milk.
Add olive oil to pan cook a leek and garlic.Add kale and cook for a few minutes.
Cut pumpkin into pieces, microwave for 4 minutes to soften.
Spray a baking dish with cooking spray. Layer pumpkin, kale, cream + lentils and repeat.
Top with grated cheese.
Cover with foil and bake at 180 degrees Celsius for 30 minutes or until cheese is melted and golden brown.
Can add cooked chicken before baking for an extra serve of protein.