• SpinneysFOOD Green Lentils 500g
  • Medium brown onions 4
  • Kale 4 bunches
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
  • Ginger 2 tsp
  • Garlic 2 tsp
  • Vegetable stock 2ltr
  • Lemon 1
  • Orange 1
  • SpinneysFOOD Fine Sea Salt To taste
  • SpinneysFOOD Fine Black Pepper ½ tsp

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."

Zahra Abdalla's green lentil soup with kale

Middle Eastern 30 Mins Prep · 60 Mins Cook

  1. 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.