Kale and lentil soup

A winter warmer that doesn’t leave you feeling slow and sluggish afterwards. It’s become a family favourite around our house and not once since making it have I been able to refrain from going back for seconds (or thirds). It feels just like a warm hug from mum. Enjoy!


1 tbsp olive oil

3 carrots

3 celery stalks

1 brown onion

1 can of tinned tomatoes

500ml organic vegetable stock

1 cup filtered water

3 cloves garlic

1/2 cup green lentils soaked

1/3 cup cannellini beans

1 tsp dried oregano

1 tbsp dried basil

1 tsp cumin

1/2 bunch of kale

METHOD:

1. Heat olive oil in a heavy-bottomed pot over medium heat. Add onion, celery and carrots and sauté until softened, about ten minutes.

2. Add tomatoes, stock, water, lentils, beans, oregano, garlic, cumin and basil. Stir together and bring to a boil. Once soup has reached a boil, reduce heat to low and simmer, covered for 20 minutes.

3. Remove stems from the kale and dice the remaining. Add kale then simmer covered for 5 more minutes or until kale is wilted.

4. Remove from heat, season with salt and pepper to taste and serve.

TIP: If you enjoy a soup with a creamy consistency add a spoonful of humus once soup is served.


Rebecca Jobson

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