Advertisement

Ingredients

  • 200g Puy lentils
  • 2 shallots, finely chopped
  • 2 sprigs thyme
  • 200g kale, use flat leaf kale if you can get it
  • olive oil
  • ½ preserved lemon, seeds scooped out and finely chopped
  • 1 lemon, juiced
  • 200g goat’s curd or Greek yoghurt

Method

  • STEP 1

    Put the puy lentils in a saucepan with the shallots and thyme, and cover with twice their depth in water. Bring to the boil, then simmer for 15-20 minutes. Check that the lentils don’t dry out as they cook and then drain.

  • STEP 2

    Trim the kale and cut off any thick stalks. Finely shred the leaves. Heat a little olive oil in a pan and stir in the kale. Add a little water to the pan, cover and steam gently for 5 minutes or until the kale is tender. Tip the lentils and kale into a bowl and add plenty of seasoning, the preserved lemon and juice and a little more olive oil. Fold everything together and leave it to sit for 10 minutes. Serve with the goat’s curd or yoghurt.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement