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Kale and potato soup

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This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

For 4 people
400 g kale
400 g potatoes
200 g cherry tomatoes
80 g of dried lentils (preferably small)
1 shallot
extra virgin olive oil
chili
herbs (according to taste)
aromatic salt

Instructions

Recipe loosely inspired by Tuscan traditions! : o)


Sauté the chopped shallots in oil.
Add the diced potatoes, cabbage and lentils (preferably small ones, that Cook faster).
Add a liter of water, stir, add salt and season with pepper and herbs (amount to taste).
Cook over medium heat for about 30-40 minutes, until the vegetables and lentils are cooked.
Towards half cooked add the tomatoes cut into wedges.
Serve hot with croutons or toasted slices of bread rubbed with a clove of garlic.


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Notes

Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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