Olive Magazine
Kale with lentils and preserved lemon

Kale with lentils and preserved lemon

Published: March 25, 2015 at 3:08 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

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
Nutrition:
NutrientUnit
kcal236
fat6g
carbs30.6g
fibre6g
protein16.8g
salt0.3g
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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

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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