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It’s made with French green lentils, which hold their shape when cooked, and thicken the soup without turning it to sludge. You can find French green lentils (lentilles du Puy) at the supermarkets. They’re definitely worth going out of your way to find but don’t worry if you can’t get them; common green or brown lentils will work fine. Just watch the cooking time as they can get mushy.
⊕ 500 g Green or brown lentils, dried
⊕ 1 Yellow onion, chopped
⊕ 4 Slices of bacon, chopped
⊕ 50 ml Olive oil
⊕ 3 Celery stalks, chopped
⊕ 2 Liter Beef broth
⊕ 30 ml Red wine vinegar
⊕ 1 Bay leaf
⊕ Salt and pepper, to taste
⊕ 300 g Kale, minced
1. Rinse the lentils thoroughly and set aside.
2. In a pot, heat the oil and cook the onion and the bacon for 5 minutes.
3. Add the celery and lentils and cook for 2 more minutes.
4. Add the remaining ingredients, aside from the kale, and bring to a boil. Simmer for 30 minutes.
5. Add the kale and cook for 10 more minutes. Adjust the seasoning and serve.