Spiced red lentil and kale soup

Monk's soup is made from an ancient recipe and is eaten on Good Friday by Maronite Catholics

Monk's soup is made from an ancient recipe and is eaten by Maronite Catholics on Good Friday Source: Angela Nicolettou

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This soup uses red lentils and lots of spices to complete the flavour of the lentils. The kale adds texture and nutrients. Angela Nicolettou had the details.

Spiced red lentil and kale soup

Ingredients

2 cups red split lentils, washed

1 onion, diced

2 cloves garlic, diced

1 fresh chilli, diced

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground ginger

1 bunch kale, chopped (λαχανίδα)

½ cup extra virgin olive oil

Greek yoghurt, to serve

Greek pie with wild greens (hortopita)

Method

Heat the olive oil in a medium to large saucepan and add the onions. Cook until they soften and become transparent. Add the diced chilli, spices and garlic and mix well. Cook for a minute and then add the lentils. Mix so they are coated in the spices. Add 2 litres of water and bring to the boil. Add the chopped kale and continue to simmer for 20 minutes or until it has the desired consistency. Season with salt and pepper and serve with a dollop of Greek yoghurt and drizzle of olive oil.

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