Zahra Abdalla's heartwarming lentil soup with peppery kale, perfect for Ramadan nights
|Prep time||30 minutes|
|Cook time||60 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Soak the lentils in water for 30 minutes, then drain and keep aside.
Finely chop the onions. Finely chop the kale.
Mince the ginger and the garlic.
Heat the olive oil in a medium-sized cast-iron pot. Add the onions and sauté until translucent. Add the ginger and garlic and sauté until fragrant, then add the kale and cook until the leaves have wilted.
Add the lentils and vegetable stock. Cover the pot and leave to cook on a medium-low heat for approx. 45 minutes. Juice the lemon and orange and add the juices to the pot. Season with the salt and black pepper.
Serve in a bowl with a squeeze of lemon for extra flavour, if preferred.