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
This is a great local scheme, consistently an interesting range of high quality veg delivered every week. It’s great to have the opportunity to support the hard work of folk doing a great job for us all
— Mary-Anne Driscoll
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