Name: Kale with lentils and preserved lemon
Total time: 45 min
Yield: Serves 4
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

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Kale with lentils and preserved lemon

Kale with lentils and preserved lemon

Published: March 25, 2015 at 3:08 PM

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Serves 4

A little effort

Total time: 45 mins

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This recipe for kale with lentils and preserved lemon salad is super-healthy, coming in at under 300 calories, but it's packed full of delicious flavours. The preserved lemon adds a good zing to this dish.

Vegetarian

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Ingredients

Nutrition

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

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.

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