This soup is one of my favourite winter foods.
The original recipe comes from a mindfood daily recipe email I received
and uses silverbeet but I make it with kale.
Ingredients:
2T olive oil
1 large onion
2 carrots
2 garlic cloves
2 cans of lentils
4 cups vegetable stock
1 lemon
1 large bunch of kale (or silverbeet)
1/2 cup of mint
100g feta
Method:
Heat the oil in a large pan over medium heat.
Add the chopped onion and carrot. Cook, stir occasionally until tender.
Add crushed garlic and cook for 1 minute.
Add the lentils, kale, stock and lemon juice.
Stir well until combined and bring to the boil.
Bring to a shimmer until the vegetables are tender.
Turn off the heat and add the mint.
Pour the soup into bowls and sprinkle feta into each bowl.
This soup is fantastic with cheesy bread.
Yum I think I’ll make this for tea tonight!
Madeleine x
Linked to house of Hepworths, pinteresting party, being frugal by choice, the Grant life, nourishing treasures, wildcrafting Wednesday, earning my cape,
Madeleine x
Linked to house of Hepworths, pinteresting party, being frugal by choice, the Grant life, nourishing treasures, wildcrafting Wednesday, earning my cape,
