Ingredients

The following ingredients have 4 Servings
  • 2 tbsp / 30 ml extra virgin olive oil, plus more to drizzle
  • 1 medium onion, diced
  • 3 celery stalks, diced
  • 1 large carrot, diced
  • ¼ large fennel, diced
  • 4 large garlic cloves, finely diced
  • 2 bay leaves
  • 15 g / 0.5 oz fresh parsley, finely chopped OR a few springs of fresh thyme, leaves picked
  • ½ tsp smoked paprika
  • ¼ tsp chilli flakes (optional), adjust to taste
  • 1¼ tsp salt, adjust to taste
  • 2 x 400 g / 28 oz tins quality peeled plum tomatoes
  • 100 g / ½ cup dry Puy (or green) lentils, rinsed
  • 115 g / ½ cup pearl barley, rinsed (swap out for brown rice or potatoes for GF version)
  • 100 g / 3.5 oz / approx. 6 leaves lacinato kale
  • black pepper, to taste

Instruction

  • Heat the oil in a large pot.
  • Once the oil gets hot, throw in diced onion, celery, carrot and fennel. Saute on a very low heat until soft (15 minutes), not letting the onion brown.
  • Next, throw in garlic, bay leaves and finely chopped parsley leaves or picked thyme leaves. Saute for another 5 minutes, stirring from time to time.
  • Mix in smoked paprika, chilli (if using) and salt. Adjust the amount of chilli to taste.
  • Chop the canned tomatoes roughly and add them to the pot together with 0.5 litres / 2 cups of water. Cover and simmer for about 30-45 minutes, until the tomatoes are falling apart.
  • Add in about 0.5 litres / 2 more cups of water, rinsed lentils and pearl barely. Cover the pot with a lid and simmer for about 30 minutes, until both the lentils and pearl barely are tender but not mushy.
  • Meanwhile, destem kale and chop into small, bite-size pieces. When lentils and pearl barely are almost there, add chopped-up kale to the pot and continue to simmer for the next 5 minutes or so.
  • Taste, adjust the seasoning.
  • Divide between bowls, drizzle each portion with a teaspoon of extra virgin olive oil and sprinkle with freshly ground pepper.