Kale, Lentils and Porcini Soup


Alex Kearns of Glebe Point Diner pairs kale, which is high in iron, calcium and vitamin C with high protein lentils & porcini to create a perfectly nutritionally balanced and super tasty soup.

Kale, Lentils and Porcini Soup


  • 1 bunch of green kale - stalks removed and shredded finely
  • 4g packet of porcini mushrooms - from spice rack area - crushed and soaked in 1 cup of water
  • 3 golden shallots - finely sliced
  • 3 cloves of garlic - finely sliced
  • 2 tomatoes grated
  • 1 small tin of cooked lentils - drained and rinsed
  • 1 litre of chicken stock
  • Extra Virgin Olive Oil
  • Salt and pepper
  • Grated parmesan


    1. Caramelize shallots and garlic with Extra Virgin Olive Oil, salt and pepper.
    2. Add grated tomatoes and simmer for another 5 mins.
    3. Add porcini with water, stock, kale and simmer for another 10-15 mins or until the kale is cooked.
    4. Add lentils and season to taste.
    5. Serve in bowls with Extra Virgin Olive Oil and lots of parmesan

    Easiest healthy garlic bread

    Simply toast or dry fry (in pan no oil) your favourite bread. Then rub with a skinned raw glove of garlic, all over both sides of bread.

      Recipes thanks to Alex Kearns, Executive Chef, Glebe Point Diner


      Ingredients for Kale, Lentils and Porcini Soup

      Capriccio Lentils 400g

      $0.99 ea

      Eschalots Each

      $0.32 ea

      Garlic Head Each

      $2.80 ea

      Tomato Gourmet Each

      $0.70 ea

      Maggie Beer Chicken Stock 500ml

      $3.99 ea

      Maggie Beer Beef Stock 500ml

      $3.99 ea