Kale with lentils and preserved lemon
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 200g Puy lentils
- 2 shallotsfinely chopped
- 2 sprigs thyme
- 200g kaleuse flat leaf kale if you can get it
- olive oil
- ½ preserved lemonseeds scooped out and finely chopped
- 1 lemonjuiced
- 200g goat’s curd or Greek yoghurt
Nutrition: per serving
- kcal236
- fat6g
- carbs30.6g
- fibre6g
- protein16.8g
- salt0.3g
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.
