This recipe is from Jamie’s Food Revolution, although I made a few changes to suit what I had in my home at the time. We all love this soup. The flavours are deep and delicious.
- Olive Oil
- 3 Carrots, roughly chopped
- 2 Celery Stalks, roughly chopped
- 2 medium Onions, roughly chopped
- 3 cloves Garlic, minced
- 2 cups hot Veg Stock (I use my bouillon base with boiling water)
- a thumb sized piece of Ginger, finely sliced
- 1- 2 tsp of Garlic Chili Paste
- Cherry Tomatoes, sliced in half
- 2 cups Red Lentils
- 1 bunch Kale, roughly or finely chopped
- Salt and Pepper
- 1 cup Natural Yogurt (optional)
- In a pot over medium heat, sauté the carrots, celery, onions and garlic for about 10 – 15 minutes with the pot lid askew or until the onion is lightly golden.
- Add the hot stock, ginger, garlic chili paste, cherry tomatoes and lentils. Stir, bring to a boil, lower heat, cover and simmer for about 10 minutes or the lentils are cooked.
- Add the kale and cook a further minute.
- Taste and adjust with salt and pepper. Serve with a dollop of yogurt.
