Spicy Red Lentil, Tomato & Kale Soup

(serves 4)


1 onion, finely diced

2 garlic cloves, finely sliced

1 tbsp plus 6 cups vegetable stock

2 tsp ground cumin

1 tsp chilli flakes

1 tsp ground turmeric

1 tsp smoked sweet paprika

2 small carrots, diced

2 celery stalks, diced

2 large tomatoes, finely diced

1 cup red lentils

2 handfuls kale or spinach, leaves shredded

Salt & pepper, to taste 


1. Heat a large pot on a high heat. Add onion and garlic and saute for a few min. Add 1 tbsp stock to deglaze the pan. Add cumin, chilli flakes, turmeric and paprika. Stir until aromatic.

2. Add carrot, celery, tomato, red lentils and 6 cups vegetable stock. Stir well, cover with lid and bring to the boil.

3. When boiling, remove the lid, reduce the heat and simmer uncovered for about 20 minutes, until the lentils are tender.

4. Stir in the kale. Season with salt and pepper to taste and serve.


Serves 4


1 Tsp ground cumin

1 Tsp ground coriander

1 Tsp ground turmeric

1 Tsp mustard seed

1 Cup split yellow moong dal

2 Cups basmati brown rice

1 Inch piece fresh ginger, grated

8 Cups water

Salt and pepper to taste

Juice of 1 Lemon

1 Bunch of coriander


1. Place cumin, coriander, turmeric and mustard seeds, in a bowl.

2. In a sieve rinse the moong dal and basmati brown rice under cold water.

3. Heat saucepan over a high heat, add a splash of water then add the cumin, coriander, turmeric and mustard seeds, stir for one minute until the spices become fragrant. Add the ginger and the moong dal and rice.

4. Add eight cups of water, stir and simmer covered for 10 minutes. Stir, replace the lid and simmer for another 10 minutes. Cook until the rice and moong dal are tender and the consistency is thick but slightly soupy, add more water if required.

5. Squeeze the juice of one lemon over the Kitchari, add salt and pepper to taste, stir then top with fresh.