Lemony lentil and crispy kale soup – Recipes – 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