A perfect way to round off the year and counteract the Christmas excesses with a warming, hearty soup. This was made a few weeks back, and the kale was a gift from my friend Tara as she had signed up for Abel and Cole veg boxes and had an excess of it. I made this to use up some leftover vegetables in the fridge, but had a surprise visit from my mother and aunt the next day, so served this as a starter while my mum provided the main course. However, it is more than substantial enough to have on its own.
The parmesan rind is not essential, though it adds plenty of flavour. If you don't have one to hand, just sprinkle grated parmesan over when you dish up. I always keep my the rinds of my exhausted parmesan wedges in the fridge for adding flavour to dishes like this.
Ingredients (serves 6-8):
1 stick celery
1 stick celery
250g puy lentils
200g new potatoes
100g chestnut mushrooms
100g mograbiah (Israeli couscous)
1 parmesan rind (or grated fresh parmesan)
800g chopped tomatoes
450ml chicken or vegetable stock
Finely chop the onion and carrot and slice the celery, and in a large heavy bottomed saucepan, gently fry over a low heat until translucent. Thinly slice the courgette, then peel and dice the potatoes, then add to the pan and fry for a further 10 minutes. Thinly slice and add the mushrooms, fry for a couple of minutes then add the lentils, parmesan rind, chopped tomatoes and chicken stock and boil for about 30 minutes.
Add the mograbiah to the soup then chop the kale into 1cm ribbons. After 10 minutes, add the kale and cook for a further 5 minutes. Ladle into soup bowls, making sure to leave the parmesan rind in the pan and serve with freshly baked ciabatta. Yum!