INGREDIENTS
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1 clove garlic
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1 cup pumpkin, diced
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1 medium potato, diced
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1 medium onion, diced finely
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1 medium carrot, sliced finely
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1 tablespoon canola oil
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6 cups reduced-salt vegetable stock
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8 ounces canned red lentils, drained
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7 ounces firm tofu, cut into cubes
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1 tablespoon cilantro, chopped