Ingredients
- 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
- 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.