Ingredients
- 1 tablespoon olive oil
- 1 brown onion (finely chopped)
- 1 carrot, finely chopped (peeled)
- 2 celery sticks (finely chopped)
- 90 grams bacon (3 rashers, finely chopped)
- 2 garlic cloves, minced
- 1 teaspoon thyme (finely chopped)
- 4 cups low-sodium chicken stock ( or vegetable stock)
- 1 can (400 gram) lentils (rinsed and drained)
- 1 packet (140 gram) chopped kale
How to Make
-
Step 1: Heat the oil in a large saucepan over medium heat and add the onion, carrot, celery, bacon, garlic and thyme and cook, stirring occasionally for 10 minutes or until onion softens and then add the stock and bring to the boil and cook for 10 minutes or until vegetables are tender.
-
Step 2: Stir in the lentils and kale and bring to a simmer.
-
Step 3: Ladle the soup among serving bowls and serve immediately.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.