Greek-style lentil  and kale soup

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.