Instructions

1. Finely chop the onion and garlic.
2. Dice the carrot, red pepper and celery.
3. In a large, heavy-based pot, heat the oil, then gently sauté the onion for 5 minutes until soft, then add the garlic, carrot, pepper and celery pieces.
4. Add the oregano or mixed herbs, then gently cook the vegetables over low heat for about 5 minutes.
5. Add the vegetable stock, chopped tomatoes and bring to a boil.
6. Add the pasta, then simmer, uncovered, for 10-12 minutes.
7. When the veggies are tender, add the drained lentils and kale, then cook for another 5 minutes.
8. Taste the soup and season to your liking.
9. Serve warm.