Lentil, Carrot and Kale Soup
Quick, easy and so good for you, this soup is the perfect soup to help chase away the winter blues.
Splash Olive oil
2 onions, finely chopped
1 carrot, finely chopped
2 celery stalks, finely chopped
3 handfuls roughly chopped kale
250 g Persian Red lentils, washed and drained
1/2 tsp chilli flakes or one red chilli finely chopped (add as much or as little as you like)
2 tbsp tomato paste
2 tsp ground coriander
2 tsp ground cumin
1 1/2 litres vegetable stock
sea salt and black pepper
1. Heat oil in a large saucepan over a meduim-high heat. Add the onion, carrot and celery and cook stirring gently, for 5-10 minutes. Add the red lentils , chilli, tomato paste, ground coriander and ground cumin and stir to combine. Cover with stock and bring to the boil. Turn down the heat and simmer for 30-40 minutes.
2. Add your kale in the last 5 minutes of cooking so it retains it bright green colour.
#. Serve your soup with a spoon of yoghurt, a drizzle of good quality olive oil and top with some fresh coriander leaves.