4.2
(13)
Your folders
Your folders
Export 16 ingredients for grocery delivery
Step 1
Heat the olive oil in a large saucepan over medium heat. Add the onion and celery. Cook, stirring occasionally, for 5 minutes or until softened. Add the garlic, lemon rind, turmeric, cinnamon and chilli flakes. Cook, stirring, for 1 minute or until aromatic.
Step 2
Add stock, lentils, tomato and 750ml (3 cups) water to the pan. Bring to the boil. Reduce the heat to low and partially cover. Simmer for 30 minutes, until lentils are tender.
Step 3
Add the beans and kale to the soup. Stir to combine. Simmer for 3-4 minutes or until the beans are tender-crisp. Stir in the lemon juice and season with pepper. Stir in the coriander just before serving. Serve topped with a dollop of yoghurt, if you like.
Your folders
recipesbyclare.com
4.2
(237)
50 minutes
Your folders
inspiredtaste.net
4.9
(43)
50 minutes
Your folders
thevegan8.com
5.0
(20)
30 minutes
Your folders
simplyquinoa.com
3.8
(456)
40 minutes
Your folders
simplyquinoa.com
Your folders
noracooks.com
5.0
(3)
40 minutes
Your folders
hauteandhealthyliving.com
5.0
(3)
30 minutes
Your folders
foodal.com
4.4
(5)
30 minutes
Your folders
closetcooking.com
45
Your folders
dashofjazz.com
4.9
(15)
22 minutes
Your folders
thegreekfoodie.com
5.0
(14)
40 minutes
Your folders
allrecipes.com
4.4
(59)
1 hours, 35 minutes
Your folders
eatsomethingvegan.com
4.8
(89)
35 minutes
Your folders
themediterraneandish.com
5.0
(5)
40 minutes
Your folders
washingtonpost.com
30 minutes
Your folders
washingtonpost.com
3.6
(270)
Your folders
chewoutloud.com
1 hours
Your folders
cooking.nytimes.com
5.0
(12.4k)
Your folders
frugalnutrition.com
5.0
(9)
35 minutes