Lentil & Tomato Soup with Kale Chips

Lentil & Tomato Soup
+ 1 tbsp olive oil
+ 1 onion, chopped
+ 3 garlic cloves, minced
+ 1 fresh rosemary sprig
+ 2 tsp sweet smoked paprika
+ 1 cup red lentils
+ 4 tomatoes, chopped
+ 5 cups homemade vegetable stock
+ sea salt and freshly ground black pepper, to taste
+ 3 tsp lemon juice

Kale Chips
+ 5-6 kale leaves
+ 1 tbsp olive oil
+ pinch of sea salt

To make the soup: Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 2-3 minutes, until softened. Then add garlic, rosemary, paprika, and lentils, and cook for 1-2 minutes, stirring frequently. Pour in tomatoes and stock, bring to a boil, then simmer for 15 minutes until the lentils are tender. Season to taste with sea salt, black pepper, and lemon juice.

To make the kale chips: Preheat oven to 350ºF (175ºC). Tear kale leaves into bite-size pieces, then wash and dry thoroughly. Drizzle kale with olive oil, spread out leaves over a large baking tray, and sprinkle with salt. Bake for 8-10 minutes until crisp.

Serve soup in bowls topped with crispy kale and enjoy!