One of my favourite soups for any time of the year.
The lemon adds a lovely tangy flavour.
Heat olive oil in large saucepan over medium heat
Add onion and celery. Cook stirring regularly for 5mins or until softened
Add garlic, lemon rind, turmeric, cinnamon and chilli flakes. Cook, stirring, for 1min or until aromatic
Add stock, lentils, tomato and water to pan. Bring to the boil. Reduce heat and partially cover. Simmer for 20mins, until lentils are tender
Add cauliflower. Simmer for further 10mins
Add beans. Simmer for further 3mins
Add kale, lemon juice and season with pepper.
Serve and top with coriander and a dollop of yoghurt