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Author Notes: A super cosy, warming yet fresh and healthy soup if ever there was one. Earthy lentils, verdant, good for you kale and a little salty hit of bacon. So good. As ever, I feel a splash of dry sherry enhances a veg based soup but it is up to you. This depends on some good stock, I don't always make my own but ensure I buy a quality one. I used chicken stock for this but you could use a vegetarian stock and omit the bacon to make this vegan.
- Anna May
Serves 2 generously
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 splash dry sherry (optional)
- 1 liter stock (chicken or veg, see intro)
- 100g kale, chopped
- A sprigs thyme, leaves picked
- 4 rashers streaky bacon chopped
- 100g puy lentils
- Saute the bacon and onion in the oil until soft. Add the lentils, give it a good stir then pour in the sherry. Let it sizzle briefly then pour in the stock and cook until the lentils are done.
- Stir in the kale and thyme leaves and cook for a minute or two until the kale is just wilted. Serve with crusty bread.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup