Tomato, Lentil & Feta Soup
Preheat oven to 220ºC/200ºC fan-forced. Place garlic bread on an oven tray. Bake for 6 minutes or until heated.
Meanwhile, heat oil in a large saucepan over moderate heat. Add onion and garlic; cook for 3 minutes or until soft. Add tomato and stock; bring to a simmer.
Add cauliflower; cook and stir for 5 minutes or until cauliflower is tender. Add lentils and kale; cook and stir for 3 minutes or until kale is just wilted. Divide among serving bowls; top with feta. Serve with garlic bread.
2721kJ; 23g fat (12g sat); 28g protein; 73g carbohydrate; 17g fibre
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