Prosciutto Lentil Soup with Polenta-Provolone Toasts - Better Homes & Gardens Australia

Ingredients

• 150g prosciutto slices
• 1 Tbsp olive oil
• 1 brown onion, finely chopped
• 1 small celeriac, trimmed, peeled, cut into 2cm cubes
• 2 cloves garlic, crushed
• 700g bottle passata
• 4 cups chicken stock
• 250g of ready to serve polenta *see cook’s tip below
• Olive oil cooking spray, for greasing
• 60g provolone piccante cheese, cut into very thin slices
• Freshly ground pepper, to season
• 400g of lentils, drained, rinsed
• 1 bunch kale, trimmed, shredded
• Basil leaves to serve