soups

Ingredients

	2 tsp (s) olive oil
	1 whole fresh leek, thinly sliced
	4 whole fresh carrot, peeled, thinly sliced
	1/2 cup (s) dry lentils, (100g)
	4 cup (s) Continental Real Liquid Stock Salt Reduced Real Chicken Stock, (1 litre)
	4 slice (s) soy and linseed bread, cut into 2cm cubes
	2 tsp (s) Master Foods Herbs and Spices Mixed Herbs

Instructions

• Pre-heat oven to 200°C. Heat the oil in a large saucepan. Add the leek and cook over medium heat for 8-10 minutes or until softened and starting to colour. Add the carrots, lentils and stock. Bring to the boil.
  
  
• Reduce the heat to low. Cover and simmer for 15-20 minutes or until the vegetables and lentils are soft, stirring occasionally.
  
  
• Meanwhile, line an oven tray with baking paper. Place bread cubes into a medium bowl and spray with oil. Add dried herbs and toss well to coat. Place bread, in a single layer, on prepared tray. Bake for 10-12 minutes or tunil golden and crisp, tossing occasionally.
  
  
• Using a stick blender or food processor, puree the soup until smooth. Season with salt and freshly ground black pepper. Ladle into warmed bowls and sprinkle with herb croutons. Serve.

Notes

• Croutons can be made ahead of time. Bake and cool completely before storing in an airtight container for up to one week.
  
  This soup is suitable to freeze for up to 3 months.
  
  Reprinted from a Weight Watchers cookbook.