Neapolitan lentil and escarole soup

Ingredients

For 1 serving

• Lentils100 g
• Escarole250 g
• Cherry tomatoes100 g
• Onion40 g
• Celery30 g
• Garlic1 clove
• Chili pepperto taste
• Nutritional yeast8 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: celery,

In season: October – March

Method

1. Rinse the lentils and put them in a large pan with plenty of cold water, the celery in chunks and half the onion; bring to the boil and simmer for 25 minutes over a medium-low heat, until tender. Salt only towards the end so the skins stay soft.
2. Meanwhile trim the escarole, discarding damaged outer leaves, wash it well in several changes of water and cut into strips; wash and halve the cherry tomatoes; chop the remaining onion.
3. In a frying pan heat the oil over a medium heat with the crushed garlic, chilli and chopped onion for 3 minutes, until the onion softens; add the tomatoes and cook for 5 minutes, until softened.
4. Add the escarole and stir for 2–3 minutes until wilted; remove the garlic and tip everything into the lentils.
5. Simmer for another 10 minutes over a low heat, until the escarole is tender and the soup has taken on the flavours; season with salt.
6. Serve hot with the nutritional yeast flakes.