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Red lentils, kale and pastina soup
Ingredients
  • 2 medium carrots, peeled and finely chopped
  • 2 leeks, thinly sliced
  • 3 garlic cloves, minced
  • 2 Tbsp tomato paste
  • 300 gr. red lentils
  • 1 bunch kale (10 leaves)
  • 200 gr. pastina
  • 2 leaves sage
  • 1 sprig rosemary
  • 6 Tbsp Olive oil
  • 1 tsp sea salt
  • 6 cups water (enough to cover the veggies)
Instructions

  1. In a large pot heat the oil with the garlic, onion and leek. Add also the tomato paste. Cook up until nicely golden, 5 min.

  2. Add the red lentils and cover with water. Add the kale, adjust with salt.Stir and cook for 16 minutes at medium heat.Add more water if the soup gets too dense.

  3. Add the sage and rosemary. Stir.

  4. Add the pastina and cook for the time on the packaging. Stir frequently as the pastina might stick to the bottom.

  5. When the pastina is cooked, serve with a drizzle of olive oil and a generous tablespoon of Parmesan cheese on top of each portion.