1 leek, washed, trimmed and finely chopped
2 tspn ground turmeric
2 tspn ground cumin
2 tspn yellow mustard seeds
juice and zest of 1 small lemon
1l veg stock
200g kale washed
season salt and pepper
yogurt & lambs quarters leaves or other greens
In a large saucepan, heat a little oil on a medium heat, add the leeks and fry until softened add the spices and fry for another couple of minutes until the mustard seeds are popping and the pot smells fragrant. Zest the lemon straight into the pan and squeeze in the juice.
Next add the lentils, 1 litre of water and stock cube or fresh stock. 1 Litre will give you a thickish soup and 1.5l a thinner soup – up to you. Allow the soup to gently simmer away on a medium heat until the lentils are soft.
If you like, you can blitz the soup into a smooth dhal like consistency or keep the soup as you like.
For the wilted greens Kale and Lambs Quarters: add a splash of water and a splash of olive oil (tbspn each) into a saucepan on highish heat. Add the washed greens, put the lid on and let the greens steam away for 3-4 minutes not lifting the lid. Drain the greens, give them a squeeze and add some salt and a drizzle of olive oil. Chop the kale and add into the soup, use the other greens as a topping.
Top the soup with some yogurt (seasoned with salt and cumin might make a nice addition) and the wilted greens and a good crackling of pepper.
Makes about 1.5L of soup