Loving Lentils

They are so useful and so peppery and delicious, no matter the colour. I always have dried red ones and tins of brown ones in the cupboard. I recall as an early cook avoiding the dried variety as I worried about the soaking and fiddling. Well, now I don't soak or fiddle but I do rinse and then add them to my soup base along with everything else. Within 30 mins they are usually done to perfection. I love the way they thicken on sitting and a soup can become a dahl or a dip the next day. This simple lentil and kale soup was enjoyed over the weekend.