Kale and potato soup

For 4 people
400 g kale
400 g potatoes
200 g cherry tomatoes
80 g of dried lentils (preferably small)
1 shallot
extra virgin olive oil
chili
herbs (according to taste)
aromatic salt

Recipe loosely inspired by Tuscan traditions! : o)

Sauté the chopped shallots in oil.
Add the diced potatoes, cabbage and lentils (preferably small ones, that Cook faster).
Add a liter of water, stir, add salt and season with pepper and herbs (amount to taste).
Cook over medium heat for about 30-40 minutes, until the vegetables and lentils are cooked.
Towards half cooked add the tomatoes cut into wedges.
Serve hot with croutons or toasted slices of bread rubbed with a clove of garlic.