Lemony Lentil & Crispy Kale Soup
by Anna Jones
Ingredients
a splash of olive or rapeseed oil
1 leek, washed, trimmed and finely sliced
1 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons black mustard seeds
juice of 2–3 lemons
250g split red lentils
1 veg stock cube, or 1 tablespoon veg stock powder
4 handfuls of kale (or other greens), washed, trimmed and shredded
The quality of the produce is fantastic, far better than anything we have previously bought from supermarkets. We love the variety in the veg bags, including being able to try new things.
— Becci & Charles, Malin Bridge
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