Kale with lentils and preserved lemon

Kale with lentils and preserved lemon

  • serves 4
  • A little effort

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.



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


  • 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.

Nutritional Information

  • Kcals 236
  • Fat 6g
  • Carbs 30.6g
  • Fibre 6g
  • Protein 16.8g
  • Salt 0.3g