Kale and Brown Lentils Allspice-Lime Chunky Vegetable and Pulse Soup
Caribbean-inspired · chunky_pulse_soup · Revision 2
Generated by RecipeMirror and not kitchen-tested. Treat the times as a starting point, make sure food is properly cooked, and check labels for allergens.
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- Servings
- 4
- Prep minutes
- 12
- Cook minutes
- 24
- Total minutes
- 36
Ingredients (9)
- 320 g kale, remove tough stems and chop
- 400 g canned brown lentils, drained and rinsed
- 20 ml olive oil
- 100 g onion, finely diced
- 650 ml water
- 2 g ground allspice
- 25 ml lime juice
- 6 g fresh thyme, finely chopped
- 3 g fine salt, adjust after tasting
Equipment
- saucepan
- wooden spoon
- knife
Method
1. Prepare
Prepare the kale as listed. Drain and rinse the canned brown lentils, and dice the onion. Measure everything else.
Guide timing: 12 minutes
2. Simmer
Warm the olive oil in a large saucepan over medium heat. Cook the onion for 3 minutes, add the kale and stir for 3 minutes. Add the water and simmer gently for 15 minutes, until tender.
Guide timing: 15 minutes
3. Add the pulses
Stir in the canned brown lentils and cook gently for 5 minutes, until piping hot.
Guide timing: 5 minutes
4. Season
Add the ground allspice and fresh thyme and stir gently for 2 minutes.
Guide timing: 2 minutes
5. Finish and serve
Take off the heat and stir in the lime juice and fine salt. Taste and serve hot.
Guide timing: 2 minutes
Handling notes from this guide
- Wash produce and use clean utensils. Check packaged ingredients for allergens. Use only fully cooked or commercially canned pulses; never substitute raw dried beans. Refrigerate leftovers promptly at 5°C or colder and reheat until piping hot.