Tuscan Lentil + Kale Soup

Method

1. 1Heat olive oil, soften onion, carrot and celery for 8 minutes till soft.
2. 2Add garlic, thyme, paprika and chilli flakes; toast 1 minute.
3. 3Add lentils, tomatoes and stock; gently bubble 25 minutes till lentils are tender.
4. 4Add kale and cook 5 more minutes till just wilted.
5. 5Finish with lemon, salt and pepper; mash a few lentils against the pot to thicken.
6. 6Ladle into bowls, drizzle olive oil; serve with toasted sourdough.