Lemon Lentil Soup

Ingredients:

1. 250g Red Split Lentils

2. 1 Onion

3. 1 tsp Ground Turmeric

4. 5 Cloves of Garlic

5. 1/2 tsp Dried Red Chilli Flakes

6. 1 tsp Whole Cumin Seeds

7. 1 Potato

8. 1 Unwaxed Lemon

9. 200g Cavolo Nero

10. 2 tbsp Vegetable Oil

11. 10g Fresh Coriander

Directions:

1. Finely dice the onion.

2. Add the onion to a large saucepan along with the lentils, turmeric, half of the chilli flakes and cumin. Crush 3 of the cloves of garlic into the saucepan. Add 900ml cold water, bring to the boil then simmer, covered with a lid just ajar to prevent the pan from boiling over, for 15 minutes until the lentils are almost tender.

3. Peel and dice the potato into 1 cm cubes. Swipe the zest of a lemon using a vegetable peeler.

4. Stir in the cubed potato, along with two strips of pared lemon zest and ½ tsp salt. Add another 200ml water, then simmer for 15-20 minutes until the potato is tender. The soup should be fairly loose. 

5. Remove the stalks from the cavolo nero and shred the leaves. Juice half the lemon and slice the other half into wedges..

6. Stir in the cavolo nero, simmer for around 3 minutes until just wilted, then season with the lemon juice, salt and pepper.

7. Finely slice the two remaining cloves of garlic. Heat the oil in a small pan, add the sliced garlic, remaining chilli flakes and cumin seeds plus a couple more strips of lemon zest. Sizzle gently for 2 minutes, until the garlic is golden, the seeds toasted and the oil reddish in colour from the chillies.

8. Roughly chop the coriander.

9. Serve in bowls, finishing with a sprinkle of coriander, a drizzle of the garlic, chilli, cumin, zest oil and a lemon wedge side.

10. Enjoy!