LENTIL & KALE SOUP

Serves: 6-8

Ingredients:

• 1 leek, finely chopped
• 1 large carrot, chopped
• 3 stalks of celery, chopped
• 2 tablespoons of olive oil
• 6 springs of fresh thyme or 2 teaspoons of dried thyme
• 2 cups of brown lentils
• 1-2 large potatoes (optional)
• 900ml vegetable or mushroom broth
• 6 cups of water
• 1 tablespoon of vegetable bouillon
• 2 cups of kale, chopped
• Salt and pepper to taste

Directions:

1. In a large pot, sauté leek, celery and carrot until soft (approximately 5 minutes).
2. Add lentils, potatoes, broth, water and vegetable bouillon.
3. Bring to a boil then simmer until lentils and potatoes are tender.
4. Add kale. Season with salt and pepper to taste.
5. Serve with crusty bread.

Tip: Soak lentils in water for a few hours or overnight to cut down cooking time.