Lentil soup with chard and garlic

Adapted from smitten kitchen and Ricetta Idea

glug of olive oil
1 onion
1 stalk celery
1 carrot
4 cloves garlic, sliced (reserve half for later)
a pinch of crushed red pepper flakes
240 g farro or brown lentils, sorted and rinsed
2 bay leaves
240 g crushed tomatoes, canned, or 2 tomatoes
6 cups water
Freshly ground black pepper, salt
some Kale, frozen
Grated Pecorino Romano cheese to taste
200 g of bacon/prosciutto (optional)

Chop celery, carrot, onion and tomatoes. Rinse farro and add to olive oil and the vegetables in the pan (where if you browned bacon); then add a generous amount of water. Cook for about 45 minutes over medium heat. Finish with abundant grated pecorino, salt and a sprinkling of pepper.



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