Ingredients
1 can (400g) green lentils
2 tsp EVOO
1 tsp cumin/coriander powder
1 small white onion, chopped
4 minced garlic cloves
½ inch minced ginger or 1 tspn ginger paste
1 tsp cayenne pepper powder
1 tsp white pepper
1 tsp turmeric powder
1 vegetable stock cube dissolved in 500ml water
½ cup chopped kale
3 tbsp lemon juice (but check after 2 to taste)
Salt to taste
Method
1
Sauté the onions until clear, then add the minced garlic and sauté for another 30 seconds without letting it brown.
2
Add the ginger, then 10 seconds later, mix in the lentils.
3
Add all the spices and mix for 1 minute.
4
Add the stock cube (crumble it directly or dissolve it in water before adding) and let it simmer.
5
Add the kale and coriander, then mix.
6
Turn off the heat and add lemon to taste; check the salt.
7
Enjoy with a lemony wedge and 2 slices of garlic sourdough toast for an extra boost of protein and flavor!
Ingredients
Ingredients
1 can (400g) green lentils
2 tsp EVOO
1 tsp cumin/coriander powder
1 small white onion, chopped
4 minced garlic cloves
½ inch minced ginger or 1 tspn ginger paste
1 tsp cayenne pepper powder
1 tsp white pepper
1 tsp turmeric powder
1 vegetable stock cube dissolved in 500ml water
½ cup chopped kale
3 tbsp lemon juice (but check after 2 to taste)
Salt to taste
