Step 1
Preheat the oven to 180C fan-forced (200C conventional). Line a large baking tray lined with non-stick baking paper.
Step 2
Remove the stems from the kale and tear the leaves into large pieces. Mix 2 tablespoons of oil and 1 garlic clove in a large bowl. Add the kale and toss well to coat.
Step 3
Place the leaves onto the prepared tray and bake for 10-15 minutes. Toss the kale, then sprinkle with parmesan and bake for a further 5 minutes, or until golden and crisp.
Step 4
Meanwhile, finely chop the celery, onion and carrot. Heat the remaining oil in a large saucepan over medium heat. Add the vegetables and cook, stirring, for 4 minutes. Add the remaining garlic and cook for 2 minutes. Stir in the tomatoes, stock and the bay leaf, bring to a simmer and cook for 15 minutes, or until the liquid has reduced slightly.
Step 5
Remove and discard the bay leaf. Ladle about half of the liquid and vegetables into a heatproof bowl or large measuring jug and blend until smooth using a stick blender. Return the liquid to the soup, add the lentils and lemon juice and simmer for another 2 minutes to warm through. Season to taste with salt and pepper.
Step 6
Divide the soup among 4 bowls and serve with kale chips and extra parmesan.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
