- 1
Ingredients
- To serve 4, you will also need –
- 2 tbsp. olive oil
- 1 large onion, finely diced
- 4 cloves garlic, crushed
- 2 tsp ground cumin
- 4 tsp ground coriander
- Sea salt (we recommend Maldon)
- 400 g red lentils, washed
- 1 lemon, juice only
- 100 g kale, shredded
Preparation
Step 1
has lost any of its bright green nutritious and highly delicious appeal. We have used a long simmered lamb stock for this recipe but there is nothing to stop you keeping flesh on those bones and shredding the meat into the soup in the style of a Welsh cawl. The word
To make this easy broth you will need around 1.5 litres of prepared lamb stock, keeping the fat in if you wish; just take care not to boil the stock or it will become greasy and bitter. Use fabulous
Heat the oil in a large heavy saucepan over a medium heat and add the onion with a good pinch of salt.
Cook the onion until translucent and add the garlic with the spices. Stir for about 30 seconds and tip in the lentils. Stir to combine and then add the cold stock.
Bring the stock to a simmer and cook gently over a low heat for about 20 to 30 minutes or until the lentils are tender. You do not want to overcook the lentils; they need to keep their shape within the stock.
Add the lemon juice, check and adjust the seasoning, and then add the kale. Cover the pan and simmer gently for a further ten minutes or until the kale is tender.
for more information and directions.