Lentil and Kale Soup
I serve this in the “Italian style”, so thick and soupy at the same time. You can indeed loosen the consistency with a little more stock to achieve a thinner soup or at least one that is less thick, but the porridge-type consistency is part of the charm.
SERVES
8
PEOPLE
PREP TIME
40
MINUTES
COOKING TIME
15
MINUTES
Ingredients
250g green lentils
1 red chilli
1 bay leaf
3 cloves of unpeeled garlic
branch of thyme
1 onion halved
1 – 1.2 litres chicken stock
500g curly kale, weighed after the tough stalks have been removed
150ml cream
salt and freshly ground pepper
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