Ingredients

  • 1 litre Kallo Organic Vegetable Stock
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 banana shallot, finely chopped
  • 1 tsp minced ginger
  • 1 tsp ground turmeric
  • ½ tsp ground cinnamon
  • Pinch of dried chilli flakes
  • 2 tbsp tomato purée
  • 250g puy lentils, rinsed
  • 2 medium sweet potatoes, peeled and finely diced
  • 2 carrots, peeled and finely diced
  • 4 large kale leaves, ribs removed, finely chopped
  • Salt & pepper to season

How to make

  1. Heat the olive oil in a large pot. Add the shallot, garlic, ginger, turmeric and cinnamon. Sauté over low heat for 4-5 minutes until softened.
  2. Add the sweet potatoes, carrot and tomato purée and stir to combine.
  3. Add the lentils and stock and bring to a rolling boil. Lower the heat and simmer for 20 minutes.
  4. Add the chopped kale, cover the pot and continue to cook for another 10-15 minutes.
  5. Break up the sweet potatoes using the back of a wooden spoon. Taste and season with salt and pepper.
  6. Serve with a pinch of dried chilli flakes.