1 brown onion diced
2 carrots, peeled and diced
4 crushed garlic cloves
2 tsp ground cumin
1 tsp curry powder
1 tsp dried thyme
1 large can diced tomatoes
1 cup red or yellow lentils
6 cups of chicken or veg stock
Pinch chilli flakes
1 cup chopped kale
Juice of 1 lemon
Salt and pepper to taste
Rinse lentils and set aside. Cook onion, garlic and herbs in a dash of olive oil. Add carrots, diced tomatoes, lentils and stock. Bring the mixture to the boil and then reduce to a simmer.
Partly cover and cook for 30 mins or until lentils are tender. Add the chopped kale and cook for a further 5 mins. Season with chilli flakes, lemon and salt and pepper. Left overs will keep in the fridge for 4 days.
I put in the lemon zest with the herbs as well and I will sometimes also add celery and pumpkin if I have them. Bacon is another good addition if you aren’t vegetarian.
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