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Lemony Lentil & Crispy Kale Soup (Anna Jones)

Prep Time:

40 Minutes

Cook Time:

Serves:

4-6

Soup

Ingredients

  •  1 tbsp olive oil

  •  1 leek, washed, trimmed and finely sliced

  •  1 tsp ground turmeric

  • 2 tsp ground cumin

  • 2 teaspoons black mustard seeds

  • 2–3 lemons, juiced

  • 250g split red lentils

  • 500ml veg stock

  • 1 litre water

  •  4 handfuls of kale (or other greens), washed, trimmed and shredded


To serve (optional)

2 tbsp yoghurt 

Preparation

  1. Fry the leek in a hot pan for a few minutes, until softened, then add the spices and fry for another couple of minutes. Squeeze in the juice of 1 lemon and stir.

  2. Add the lentils, stock and 1 litre of water and simmer for 20–35 minutes, until the lentils are cooked and the soup has thickened.

  3. Turn off the heat and blitz the whole lot to a thin dhal consistency, then squeeze in the juice of the remaining 2 lemons, tasting as you go to make sure it doesn’t get too lemony. It may seem like a lot, but you really want the lemony tang to come through.

  4. Just before you’re ready to serve, sauté the kale in a little olive oil until it slightly softens but begins to crisp at the edges.

  5. Ladle into bowls and top with the yoghurt and the crispy kale.

Notes

A note from Anna: Turmeric is a favourite spice of mine. If I am feeling off-colour I stir a teaspoon into hot water and sip it as a reviving tonic. I love the vibrant, deep saffron-gold colour, the clean, sharp, savoury acid note and the hard- to-put-your-finger-on flavour. It’s a real star on the health front, as it is an anti-inflammatory and has anti-carcinogenic properties. What a spice.

Health Coach CNM

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