The Big Glut - January

Curried lentil soup with kale and almond topping

A winter warmer for 4 that’s vegan too, from Delicious Magazine

Ingredients

• 2 splashes vegetable oil
• 300g red lentils
• 3-4 tbsp korma curry paste
• 1.2 litres hot vegetable stock (check it’s vegan if necessary)
• 1 onion, cut into wedges
• 100g kale, shredded
• 2 garlic cloves, thinly sliced
• 40g blanched almonds, chopped
• 2 tbsp dried curry leaves (optional)
• 4 tbsp dairy-free unsweetened coconut yoghurt, 1 sliced red chilli and fresh coriander to serve

Method

Heat the oven to 200°C/180°C fan/gas 6. Put a splash of oil, the lentils, curry paste and stock in an ovenproof casserole with a lid and stir. Cover and cook in the oven for 40 minutes.

A few minutes before the soup is ready, heat another splash of oil in a frying pan over a medium-high heat and fry the onion, kale, garlic and almonds for 3-4 minutes until golden and a little charred. Stir in the curry leaves and cook for 1 minute. 

Stir the soup, season and divide among 4 bowls. Top with the kale mixture, a drizzle of yoghurt and the chilli and coriander to serve.

Recipe courtesy of Delicious Magazine