Get Healthy with Tina

Leek and Corn Chowder

2 leeks sliced and diced

3 carrots diced and chopped

3/4 c red lentils

1 stock cube, marsell vegetable (gluten free) or your choice

800mls water approx

1 T oil

Blue cheese, 20gm depending on your taste buds

Salt and pepper

1 420 gm of creamed corn

Sauté leeks in oil, add all other ingredients, and simmer till vegetables and lentils cooked, probably 30-40 minutes. I am using the slow cooker today. When vegetables cooked, add in a can or cream corn, Oak wheat free. Blue cheese to taste. Season with pepper and or parsley. If using the slow cooker use less water than pot method.  I hope you enjoy it as much as I have just done, made about 6 servings, I got lucky and had it for lunch today, great news the kids enjoyed it too, hence went easy on the blue cheese with them in mind, maybe you could add more.