Kale, Lentil, And Bacon Soup

1. 1

   Saute the bacon and onion in the oil until soft. Add the lentils, give them a good stir, then pour in the sherry. Let it sizzle briefly, then pour in the stock and cook until the lentils are done.

2. 2

   Stir in the kale and thyme leaves and cook for a minute or two, or until the kale is just wilted. Serve with crusty bread.

* Per serving · 4 servings · Values may vary.

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