Kale & Lentil Soup with Lemon

Ingredients · per serving

• 2 tsp Chili oil
• 1200 ml Vegetable stock
• 1 medium Lemon
• 1 tsp Fresh rosemary
• 3 tbsp Fresh parsley
• 2 medium Carrot
• 2 stalks Celery
• to taste Black pepper
• 4 cloves Garlic
• 200 g Kale
• 4 tbsp Olive oil
• 2 slices Sourdough bread
• 1 tsp Ground cumin
• 200 g Brown lentils
• 2 tbsp Tomato purée
• to taste Salt
• 1 tsp Smoked paprika
• 1 medium Onion

Instructions

1. Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add the diced onion, cook 5 min until soft.
2. Add the diced carrot and celery. Cook 5 min more.
3. Add the minced garlic, chopped rosemary, smoked paprika, ground cumin, salt and pepper. Stir 30 seconds.
4. Stir in the tomato purée, cook 1 minute.
5. Pour in the vegetable stock and rinsed lentils. Bring to the boil, lower to simmer, cover and cook 25-30 minutes until the lentils are tender.
6. Strip the kale from its tough stems, tear into bite-size pieces. Add to the soup, stir, simmer 5 minutes uncovered until wilted and tender.
7. Squeeze in the lemon juice, stir in the lemon zest.
8. Ladle into bowls. Drizzle generously with chili oil and extra virgin olive oil. Scatter chopped parsley and a grating of pecorino (optional). Serve with crusty bread for dunking.

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