75 ml Olive Oil
2 small onions, finely chopped
4 carrots, diced
2 stalks of celery, finely sliced
3 cloves of garlic, finely chopped or minced
1.5 teaspoons of dried oregano
1.5 teaspoons of dried basil
2 Bay leaves
1 tin chopped tomatoes (400g)
2 litres of vegetable stock (I use Marigold Swiss Boulion Powder)
300g dry green or brown lentils
150g kale, stalks removed and finely sliced (or spinach)
1.5 teaspoons of liquid smoke
2 teaspoons of balsamic vinegar (or your favourite vinegar)
Pinch of salt
Freshly ground black pepper
- Heat the olive oil in a large saucepan. Add the carrots, onions and celery and cook on a medium heat, stirring frequently, for 10 minutes. You want the vegetables to soften and sweeten and the onions to go transparent but you don’t want them to stick to the pot and burn.
- Add the garlic, dried oregano, dried basil and bay leaves and cook for 2 minutes.
- Add the tomatoes, the stock and the lentils and stir. Bring it to a boil then turn down to a simmer and cook for 45 minutes
- After 45 minutes add the kale, liquid smoke, vinegar, salt and pepper and add for 15 minutes until the kale is softened (spinach will cook in less than 15 minutes). Taste and adjust seasoning if required.
- You’re good to go! If you prefer a thick soup you can take a couple of ladles of the soup and blend it, then add it back to the pot of soup and stir. Serve hot with a thick slice of sourdough bread and butter.