The lentil and black kale soup is an easy-to-make first course, perfect for warming up on colder days. With few and simple ingredients, you will bring to the table a tasty and wholesome dish: a lentil soup flavored with herbs and tomato sauce, to which I then added some black kale cooked in a pan with garlic and oil. Served at the table with toasted bread, this soup will be appreciated by the whole family!

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Ingredients

Steps

To make the lentil and black kale soup, chop the celery, carrot, and rosemary.
In a tall pot, pour a drizzle of extra virgin olive oil, the previously prepared chop, and the bay leaf. Place on the stove over low heat.
Then add the lentils (previously soaked) and the tomato sauce. Cover everything with hot water or broth, cover with a lid, and cook for about twenty minutes. Add water if necessary.
In a pan, pour a drizzle of extra virgin olive oil and the garlic clove. Place the pan on the stove over medium heat and add the black kale leaves, previously washed and cleaned.
Cook the black kale in the pan until tender. Then set it aside.
After about 20 minutes of cooking the lentils, add the black kale and cook for another 20 minutes or until the lentils are fully cooked. Salt at the end of cooking.
Serve the hot soup with toasted bread; if desired, you can add some chili pepper and grated pecorino cheese. Enjoy your meal!
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