Instructions
Sauté the onion, carrots and celery in olive oil in a saucepan. Add the tomato purée and garlic and fry for about 1 minute. Add the crushed tomatoes and water and bring to the boil. Rinse the lentils well, add them to the soup and simmer for about 15 minutes. Add the SPC-Flakes and kale and simmer for another 5 minutes. Add more water if the soup gets too thick. Season with salt and pepper. Serve with finely grated Parmesan and a drizzle of extra olive oil.
