Grilled Lentils with Kale

Ingredients

• Puy lentils, rinsed 200g
• Kale, tough stems removed and leaves roughly chopped 200g
• Red onion, finely chopped 1 medium
• Garlic cloves, minced 2
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Smoked paprika 1/2 tsp
• Olive oil 2 tbsp
• Vegetable stock 500ml
• Lemon juice 1 tbsp
• Fresh coriander or parsley, chopped (for garnish) small bunch
• Salt and freshly ground black pepper to taste

Method

1. Heat 1 tbsp of olive oil in a large saucepan or deep frying pan over a medium heat. Add the chopped red onion and cook for 5-7 minutes until softened and translucent.
2. Add the minced garlic, cumin, coriander, and smoked paprika to the pan. Stir well and cook for 1 minute until fragrant.
3. Stir in the rinsed puy lentils and the vegetable stock. Bring to a simmer, then reduce the heat, cover, and cook for 15-20 minutes, or until the lentils are tender but still hold their shape. Add more stock or water if it becomes too dry.
4. While the lentils are cooking, prepare the kale. In a separate large pan or wok, heat the remaining 1 tbsp of olive oil over a medium-high heat. Add the chopped kale and stir-fry for 3-5 minutes until wilted and tender-crisp.
5. Once the lentils are cooked, stir the wilted kale into the lentil mixture. Add the lemon juice and season generously with salt and freshly ground black pepper.
6. Serve the grilled lentils and kale hot, drizzled with a little extra olive oil and garnished with fresh chopped coriander or parsley.