LENTIL, SQUASH & KALE SOUP

Make this a chunky soup or a veggie stew, depending on how much liquid you add — it’s a winner either way and is a good, filling meal.

SERVES 4

PREP 15 minutes COOKING TIME about 40 minutes CALORIES PER SERVING WITH TOPPINGS/WITHOUT 235/205 1tbsp olive oil

1 red onion, diced

300g squash, peeled and diced

3 garlic cloves, finely chopped

2tsp baharat spice mix (from larger supermarkets)

100g brown or green lentils About 1ltr vegetable or chicken stock

Salt and black pepper 200g kale, shredded

200g passata or chopped tomatoes

Juice of ½ a lemon

FOR THE TOPPING

(optional)

150g natural yoghurt or kefir

1tsp dried mint

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Heat the olive oil in a large saucepan. Add the onion and sauté over a medium heat until it starts to take on colour. Add the squash and garlic, and cook for 2-3 minutes.

Stir in the baharat, then the lentils. Pour in the stock and season with salt and black pepper, then bring to the boil and partially cover the pan. Cook at a reasonably fast boil for 15 minutes, then test the lentils — they should be well on their way to being cooked.

Push the kale into the stock, then add the passata or tomatoes. Simmer, partially covered, until the lentils and kale are tender. Taste, adjust the seasoning as necessary and add the lemon juice.

If making the topping, mix the yoghurt or kefir with the dried mint and preserved lemon, then season with salt and black pepper and sprinkle with a few fresh mint leaves. Serve the garnish at the table so everyone can add a dollop to their bowl. 1tbsp finely chopped preserved lemon

A few fresh mint leaves