Wickham Hall: Part Four - White Christmas (16 page)

You will need . . .

• Heat the oil in a pan. Add the onion, celery and carrots until soft.
  
• Add the lentils and stock. Simmer for 30 minutes, until the lentils are soft.
  
• Add the kale and cook for five minutes.
  
• Leave to simmer.
  
• Toast the pumpkin seeds in a little olive oil and salt in a frying pan until seeds are golden.
  
• Blitz the soup in a blender. Serve with a dollop of natural yoghurt and a sprinkling of pumpkin seeds. Now congratulate yourself on preparing something so brimming with goodness!
  

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First published in Great Britain by Transworld Digital
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Copyright © Cathy Bramley 2015

Extract from
The Plumberry School of Comfort Food
© Cathy Bramley 2015

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