Lentil and Carrot Soup with Crispy Kale (4)

A simple and delicious Moroccan soup from Thomasina Miers.You can experiment with the spices and add turmeric or chilli flakes if you like.

Lentil and Carrot Soup with Crispy Kale (4)
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    Lentil and Carrot Soup with Crispy Kale (4)
    Print Recipe
      Ingredients
      Servings:
      Instructions
      1. Heat a casserole pan, add two tablespoons of the oil and fry the onion and garlic for 10 minutes, until soft, seasoning generously with salt and pepper at the beginning. Add the spices and stir energetically into the onions for a few minutes.
      2. Pour in the tomatoes, breaking them up through your hands or with a wooden spoon as you do so. Cook for five minutes, then add the lentils, carrots and stock. Bring to simmering point, taste and adjust the seasoning, then cook for 20-25 minutes, until the lentils are tender.
      3. Meanwhile, turn on the grill and massage the kale in the remaining tablespoon of oil. Spread out the kale on a baking tray lined with greaseproof paper and grill for five or six minutes, stirring a few times, until crisp and dark around the edges – be warned, it catches easily.
      4. Stir the coriander into the soup, ladle into warm bowls and top with the kale and yoghurt, if using. A squeeze of lemon would add a joyous sparkle to the whole affair. Serve with crusty bread.
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