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.