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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.