Yellow and green soup

This is an easy soup, with no need to fry anything in oil to start which makes it almost like a thick broth. Red lentils (which go yellow when cooked) are often used for dhal and give a rich depth of flavour. Celery leaves often get thrown away but they’re packed with flavour — the trick is not to use too many. Kale is surprisingly sweet when it has time to simmer, giving a nice flavour balance. It’s just as easy to make a big batch of this as a small one and it keeps well in the fridge for a few days. When you reheat any leftovers, add more fresh green leafy vegetables to give it a dose of vibrant colour and healthy goodness. I chopped a big bunch of watercress on top recently and it worked well —you can use pretty much whatever you have on hand. Just put everything in a big pot, bring to the boil then simmer till done. The only extra step is to add some chopped silverbeet a few minutes before serving so it can soften while staying beautifully bright green.