100g leek, washed, trimmed and sliced
200g carrots, chopped
50g split red lentils
½ tsp vegetable stock
75g cauliflower, broken into florets
Melt the margarine in a saucepan and sauté the leek for about 5 minutes. Add the carrots and cook for 2-3 minutes more. Add the lentils, pour over the stock, bring to the boil, then cover and simmer for 10 minutes. Add the cauliflower and continue to cook for about 15 minutes until everything is tender. Serve at the right consistency.
Prep Time: 5 minutes
Cook Time: 18 minutes