This gloriously warming chunky soup was inspired by one of my all time favourite recipe writers, Susan Jane White. It is super nutritious, satisfying and bursting with all kinds of flavours! Topped with this spinach and walnut pesto, you’ll be hankering after another bowl and it might quickly become a new staple in your repertoire!
INGREDIENTS
2 tblsp olive oil
1 large carrot, cut into chunks
1 stick celery, sliced
1 large onion, sliced
salt & pepper
2 x tins tomatoes
300g dried puy or green lentils
2 parmesan rinds
2 tsp dried herbs or fresh thyme
2L chicken or veg stock
100g chopped kale (cavolo nero is amazing)
4 garlic cloves crushed.
For the pesto…
1 small handful of basil
1 small handful of spinach
8-10 walnuts
A drizzle of extra virgin olive oil
1 garlic clove finely chopped
A squeeze of lemon juice
A sprinkling of grated parmesan cheese
Add all the ingredients to a food processor and pulse until your desired consistency. Drizzle with more olive oil as necessary then store in a jam jar in the fridge.
METHOD
Warm your olive oil and add to a large pot the carrot, celery, onion, S&P and cook with the lid on for around 15 mins until the onions are glassy.
Add the tomatoes, lentils, parmesan, herbs and stock and bring to a simmer for 30 mins with the lid on until the lentils are cooked.
Remove the parmesan rinds and add the kale and garlic. Simmer for a further 5 mins.
Top your soup with dollops of the pesto and serve with crackers or toast.
