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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.

INGREDIENTS

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

TO SERVE

Natural yoghurt

olive oil

coriander leaves

METHOD

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.