BROWN LENTIL SOUP

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Ingredients (serves 4)

  • 2 cloves fresh garlic, minced
  • 1 large brown onion, roughly chopped
  • 1 tbs tomato paste
  • 1.25L water
  • 2 large carrots, chopped
  • ½ bunch fresh kale, de-stemmed and chopped (alternatively use baby spinach or another green)
  • 2 400g tinned brown lentils, rinsed
  • ½ tsp dried oregano
  • ½ tsp dried rosemary
  • 2 bay leaves
  • balsamic vinegar and lemon juice, to taste

Instructions

  • Chop onion and mince garlic, add to a large non-stick pot on a medium heat and cook until soft
  • Add carrot, lentils, and tomato paste, cook for a few more minutes
  • Add water, oregano, rosemary, and bay leaves, and bring to the boil
  • Once boiling, reduce the heat to a simmer and add in the chopped kale leaves, cook for approximately 20 minutes or until carrots are softened
  • When serving drizzle with lemon juice and balsamic vinegar

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