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  • Catherine Pohl

Cosy winter recipe: Puy lentil and kale soup

This is such a simple soup to make, and thoroughly satisfying, full of flavour and all the good stuff and plenty of fibre. I pretty much always make this for one of the meals I serve retreat guests, so wanted to share it with you too. It uses simple ingredients that can be sourced locally during winter (bonus for the environment) and are easy to get your hands on. It's inspired by a River Cottage Veg recipe I found years ago and is definitely one that I'm keeping - I hope you love it too!

Serves 4


  • A little olive oil for frying

  • 1 onion, finely chopped

  • 1 large carrot, finely chopped

  • A few sprigs of thyme, leaves only

  • 3 garlic cloves, finely chopped

  • 1/2 tin (200g) chopped tomatoes

  • 150g Puy lentils

  • 1 litre vegetable stock (or other broth)

  • A small bunch of parsley, finely chopped

  • 100g kale, de-stalked and choped

  • Pinch of sea salt and some ground black pepper


  1. Heat a little oil on a medium-low heat in a large saucepan. Add the chopped onion, carrot and thyme and sauté gently for about 5 minutes until the onion is soft and translucent.

  2. Add the garlic and tomatoes and sauté for a further minute or so.

  3. Add the stock and season with some salt and pepper. Bring the soup to the boil, add the (rised) lentils, stir, then reduce the heat and simmer for about 25 minutes, or until the lentils are tender.

  4. Finally, add the kale and the parsley and simmer for a further 5 minutes until the kale is also cooked through but not over-cooked.

  5. Check the seasoning, then serve with some lovely sourdough bread and butter.


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