Leek, Carrot, Kale and Lentil Soup

A simple and delicious soup made with diced leek, several diced carrots, some finely chopped curly kale (a form of cabbage which looks more like seaweed), and a third of a cup of red lentils.

The vegetables were prepared first, and added to a pot of boiling water. I added the vegetable stock, and simmered the soup under glass for half an hour.

The contents of the pan were then mashed, and the herbs and the pepper were added. Simmered under glass for another half an hour or so, after which the soup can be served.

Accompanied by two lightly toasted potato scones.