Move over croutons: This hearty soup is all about the parmesan-kale crisps

Name: Move over croutons: This hearty soup is all about the parmesan-kale crisps
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 5 kale stalks; ¼ cup extra virgin olive oil; 3 garlic cloves, crushed; ¼ cup finely grated parmesan, plus extra to serve; 2 celery sticks; 1 onion; 1 carrot; 400g can cherry tomatoes; 1 litre vegetable stock; 1 fresh bay leaf; 400g can lentils, rinsed and drained; 2 tbsp lemon juice

Warm up with this hearty, fast-to-prepare bowl featuring tender legumes and aromatic vegetables, and finished with crispy green chips.

Jessica Brook

May 18, 2026

Take this tomato and lentil soup to the next level with kale and parmesan crisps.James Moffatt

easyTime:< 30 minsServes:4

This soup is comforting, nourishing and quick to prepare. We’ve swapped out the classic croutons for kale and parmesan crisps. Serve them on the side or crumble over the soup for extra flavour and texture.

Ingredients

5 kale stalks
¼ cup extra virgin olive oil
3 garlic cloves, crushed
¼ cup finely grated parmesan, plus extra to serve
2 celery sticks
1 onion
1 carrot
400g can cherry tomatoes
1 litre vegetable stock
1 fresh bay leaf
400g can lentils, rinsed and drained
2 tbsp lemon juice

Method

Step 1
Preheat the oven to 180C fan-forced (200C conventional). Line a large baking tray lined with non-stick baking paper.
Step 2
Remove the stems from the kale and tear the leaves into large pieces. Mix 2 tablespoons of oil and 1 garlic clove in a large bowl. Add the kale and toss well to coat.
Step 3
Place the leaves onto the prepared tray and bake for 10-15 minutes. Toss the kale, then sprinkle with parmesan and bake for a further 5 minutes, or until golden and crisp.
Step 4
Meanwhile, finely chop the celery, onion and carrot. Heat the remaining oil in a large saucepan over medium heat. Add the vegetables and cook, stirring, for 4 minutes. Add the remaining garlic and cook for 2 minutes. Stir in the tomatoes, stock and the bay leaf, bring to a simmer and cook for 15 minutes, or until the liquid has reduced slightly.
Step 5
Remove and discard the bay leaf. Ladle about half of the liquid and vegetables into a heatproof bowl or large measuring jug and blend until smooth using a stick blender. Return the liquid to the soup, add the lentils and lemon juice and simmer for another 2 minutes to warm through. Season to taste with salt and pepper.
Step 6
Divide the soup among 4 bowls and serve with kale chips and extra parmesan.