Lentil & kale soup

Name: Lentil & kale soup
Ingredients: 2 Tablespoons extra virgin olive oil; 3 Carrots, peeled and diced; 1 Onion, peeled and finely chopped; 2 Medium potatoes, peeled and diced; 1 Garlic clove, peeled; 5 Ripe tomatoes, finely chopped; 1 Bay leaf; 300g (1 ½ cup) Pardina or brown lentils; 1 Teaspoon salt (or salt to taste); 1 ½ Litre (3 pints or 6 cups) water; 5 Kale leaves, finely chopped (thick stems removed)

"This Mediterranean lentil & kale soup is naturally rich in protein, fibre, phosphorus, manganese, iron, zinc and B-vitamins. Vegan & gluten-free. #IYP2016..."

INGREDIENTS

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2 Tablespoons extra virgin olive oil

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3 Carrots, peeled and diced

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1 Onion, peeled and finely chopped

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2 Medium potatoes, peeled and diced

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1 Garlic clove, peeled

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5 Ripe tomatoes, finely chopped

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1 Bay leaf

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300g (1 ½ cup) Pardina or brown lentils

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1 Teaspoon salt (or salt to taste)

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1 ½ Litre (3 pints or 6 cups) water

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5 Kale leaves, finely chopped (thick stems removed)

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