10 ingredients | 40 minutes | 6 servings

Ingredients

30 ml Extra Virgin Olive Oil
1 Onion (diced)
2 stalks Celery (diced)
2 Carrot (medium, peeled and diced)
4 Garlic (cloves, crushed)
1 head Cauliflower (chopped into florets)
84 grams Kale Leaves (chopped)
1.4 litres Vegetable Stock
446 grams Lentils (cooked/tinned)
Sea Salt & Black Pepper (to taste)

Directions

1. Heat the olive oil in a large pot. Add the onion, celery, and carrots. Cook for about 10 minutes, or until veggies are softened. Add the garlic and cook for 2-3 more minutes.

2. Add the cauliflower, kale, and vegetable broth. Bring to a boil then reduce heat to a simmer. Let simmer for 20 minutes.

3. Stir in the cooked lentils and season to taste with sea salt and black pepper. Divide between bowls. Enjoy!

Hints & Tips

Leftovers - Refrigerate in a covered container up to 4 days. Freeze for up to 6 months.

Serving Size - This recipe makes approximately 6 portions.