Lemony Lentil & Crispy Kale Soup
by Anna Jones
Ingredients
a splash of olive or rapeseed oil
1 leek, washed, trimmed and finely sliced
1 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons black mustard seeds
juice of 2–3 lemons
250g split red lentils
1 veg stock cube, or 1 tablespoon veg stock powder
4 handfuls of kale (or other greens), washed, trimmed and shredded
I feel so grateful to have Shillingford Organics deliveries available to us. We get vegetables, salad. fruit and eggs from them. The quality is superb and the website easy to use. Lucky us!
— Mary
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