Lentil & Kale Soup

With another cold, wet day outside and my eldest daughter home sick with a nasty cold, I felt a hearty, warming soup was just what the doctor ordered. So I used what I had in the pantry and fridge, and came up with this delicious soup. Enjoy!

Ingredients:

1 tbsp olive oil
1 large onion, finely chopped
1 large carrot, diced
1 large stalk of celery, diced
2 cloves garlic, crushed
1 tin chopped tomatoes
2 tins lentils, drained and rinsed
750ml - 1L vegetable stock
Small bunch of kale, finely sliced
1 tsp dried oregano
2 bay leaves

Method:

Over medium heat, add the onion, carrot, celery and garlic to the pot and gently fry for about 5 minutes, or until soft.
Add the kale, allow to soften for a minute or two.
Add the tomatoes, lentils, stock, oregano and bay leaves. Bring to the boil, then reduce the heat and allow to simmer (covered) for 10-15 minutes.
Use a stick blender to roughly process the soup, or transfer half to a blender and blent till smooth. Return to the pot and gently reheat before serving with crusty bread or toast.