Ingredients
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
Directions
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.
Recipe Note
Can add cooked chicken before baking for an
extra serve of protein.
