To a large 4-litre saucepan add the sun-dried tomato oil and place over a medium heat. Once warm, add the onions and sauté until soft and translucent before adding the sliced leeks and continuing to cook until soft. Add the carrots and continue to cook for 3 minutes before seasoning with sea salt (or herbamare) and white pepper.
Dissolve the vegetable stock cubes (or 2tbsp. herbamare) in 3 pints of boiling water then pour into saucepan with the vegetables, turning the heat up and allowing to simmer for 5 minutes.
Add the rinsed and drained beans and lentils to the pan, along with the sun-dried tomatoes and simmer for a further 3 minutes. Add a touch of cracked black pepper and salt (if needed)
Stir in the kale or Cavelo Nero, ensuring it’s thoroughly covered in liquid and cook for a further 5 minutes until the leaves have softened and wilted.
Serve in bowls – or in deep, wide mugs - and with some fresh or warmed bread for extra deliciousness.
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