- 1 leek, finely sliced
- 250g split red lentils
- Spices: cumin, turmeric, mustard powder
- Lemon Juice
- Water (anywhere between 1-2L, depending on how thick/thin you want your soup)
- Stock powder
In a dutch oven, add some olive oil and once hot – add the leaks and fry for a few minutes with salt&pepper, until softened.
Add the spices and fry for another minute. Then, add the lentils, water, and stock powder. Let bubble for 20-35min, until the lentils are cooked and soup has thickened.
Turn off the heat, and in a blender, blitz some of the soup into thinner consistency. Add back and mix.
Add lemon juice to your liking, it should be quite bright and lemony.
If you have some available, sauté some kale in olive oil until it slightly softens but begins to crisp at the edges. Serve on top.