Potato, Leek & Lentil Soup ★★★★★1 review

Serves 1 | Prep time: 5 mins | Cooking time: 20 mins

INGREDIENTS

• 1 large potato, cut into chunks
• 1 bay leaf
• 1/2 cup red lentils
• 1/2 tsp Massel salt-reduced stock powder
• 1/2 cup low fat coconut milk
• 1/2 cup leek, finely chopped
• 1/2 tsp cumin
• 2 Tbsp chopped fresh parsley

METHOD

1. In a pot, sauté the chopped leek in a little oil until golden and add the cumin.
2. Then add one cup of water and the potato chunks to the pot with the bay leaf, lentils and stock. Bring to the boil stirring often over a medium-high heat.
3. Once the lentils have changed colour from red to a yellow and the potato is soft, turn down the heat and allow to simmer. Add the coconut milk and keep on a low heat for a further 10 min.
4. Add more water if you want to thin out the soup.
5. Top with fresh parsley to serve.