Rory’s Lentil & Kale Soup

Method

1. Place the lentils, chilli, bay leaf, garlic, thyme, onion, and one litre of chicken stock in a saucepan and bring to a simmer. Cover and cook very gently until the lentils are tender. Do not allow the lentils to become overcooked and mushy, but at the same time they do need to be completely cooked all the way through. I add a good pinch of salt to the cooking lentils 5 minutes before they are cooked.

2. Remove the bay leaf, thyme, and onion and discard. Peel the skin off the chilli and discard the skin. Split it in half lengthways and remove and discard the seeds. Chop the chilli flesh finely and add back into the lentils. Press the flesh out of the cooked garlic and discard the skins. Stir the soft garlic into the lentils. Taste and correct seasoning.

3. Bring 3 litres of water to a boil in a large saucepan and season well with salt. Add the kale leaves and cook uncovered until completely tender. Strain off all of the water and place the leaves in a food processor. Purée briefly, add the cream and continue to puree to a smooth consistency. Taste and correct seasoning making sure to add some freshly ground black pepper. Both elements of the soup can be put aside now for reheating later.

4. When ready to serve the soup, Heat the lentils and kale in separate saucepans. When both mixtures are simmering, add the kale to the lentil saucepan and gently fold through. The soup can look streaky at this stage and that is the way Rory prefers to serve it. Add more boiling stock to thin to your preferred consistency. Ladle into hot soup bowls and drizzle each serving with new season extra virgin olive oil. Serve immediately.