Chicken, lentil and kale soup recipe | Gourmet Traveller

Ingredients

• 1½ tbsp olive oil
• 1 onion, diced
• 2 celery stalks, thinly sliced
• 2 garlic cloves, finely chopped
• 1 chicken (about 1.8kg), rinsed inside and out under cold water
• 2.5 litres (10 cups) chicken stock
• 120 gm spelt (see note)
• 1 cinnamon quill
• 1 fresh bay leaf
• 200 gm small green or black lentils
• 80 gm pearl barley
• 200 gm natural yoghurt
• 120 gm kale, coarsely torn
• 2 tbsp lemon juice
• To serve: crusty bread