Zahra Abdalla's heartwarming lentil soup with peppery kale, perfect for Ramadan nights
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 60 minutes |
| Serves | 6 |
| Cuisine | Middle Eastern |
| Special Occasion | Ramadan |
| Diet | Healthy |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 433 |
| Fat | 6.1g |
| Saturates | 0.8g |
| Protein | 25.9g |
| Carbs | 71.2g |
| Sugars | 10.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Soak the lentils in water for 30 minutes, then drain and keep aside.
2
Finely chop the onions. Finely chop the kale.
3
Mince the ginger and the garlic.
4
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.
5
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.
6
Serve in a bowl with a squeeze of lemon for extra flavour, if preferred.
