Prep: 30min || Cook: 40min || Serves: 6
INGREDIENTS
1 tbsp extra virgin olive oil
2 middle bacon rashers, trimmed, finely chopped
1 brown onion, finely chopped
4 garlic cloves, finely chopped
1 tbsp finely chopped fresh rosemary
250g butternut pumpkin, peeled, cut into 1.5cm pieces
1 large carrot, cut into 1.5cm pieces
300g Desiree potatoes, peeled, cut into 1.5cm pieces
1 celery stalk, cut into 1.5cm pieces
3/4 cup dried red lentils, rinsed, drained
1.5 litres salt reduced chicken stock
3 sprigs fresh thyme
400g can brown lentils, drained, rinsed
400g can borlotti beans, drained, rinsed
75g chopped kale and spinach mix
2 tbsp lemon juice
Shaved parmesan, to serve
METHOD
Heat oil in a large saucepan over medium heat.
Add bacon, onion, garlic and rosemary. Cook, stirring for 5 minutes or until onion softens.
Add pumpkin, carrot, potato, celery and red lentils. Stir to coat. Add stock and thyme. Bring to the boil. Reduce heat to medium low. Simmer, uncovered, for 25 minutes or until red lentils are tender and beginning to break down. Add brown lentils and beans. Cook for 5 minutes or until beans are heated through. Discard thyme.
Stir kale mix and juice into soup. Cook for 5 minutes or until kale just wilts.
Serve and top soup with shaved parmesan. Enjoy with your favourite toasted bread.