Lentil, cavolo nero and smoked tofu soup

Ingredients

For 1 serving

• Lentils60 g
• Smoked tofu100 g
• Tuscan kale120 g
• Carrots50 g
• Onion40 g
• Chopped tomatoes100 g
• Vegetable broth500 g
• Extra virgin olive oil2 teaspoons
• Paprika1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: soy, celery,

In season: November – February

Method

1. Rinse the lentils. Chop the onion, peel and chop the carrot. Heat the vegetable stock.
2. Heat the oil in a pot over medium heat and fry the onion and carrot for 4 minutes, until the onion is translucent; add the lentils, chopped tomatoes and hot stock.
3. Bring to the boil and simmer over low heat, covered, for 25 minutes, until the lentils start to soften.
4. Meanwhile strip the central rib from the cavolo nero, wash the leaves and cut them into thin strips; add them to the soup and cook for 10 more minutes, until tender. Season with salt and pepper.
5. While the soup finishes, dice the smoked tofu into about 1 cm cubes and fry it in a non-stick pan over medium-high heat for 5 minutes, turning, until crisp on all sides; sprinkle with the paprika off the heat.
6. Ladle the soup into a bowl and top with the crisp tofu.