- 2 tbsp coconut oil
- 2 onions thinly sliced
- 2 leeks thinly sliced (use white part only)
- 2 medium potatoes cubed
- 1/2 cup (115g) puy or green lentils
- 200 g curly kale finely chopped
- 3 pints water
- 4 tsp bouillion powder
- Freshly ground pepper
Heat the oil in a pan and fry the onion slices until they start to soften.
Add the leeks (If the pan is too dry, add a little water), cover and sweat for a few minutes until they start to soften.
Add kale and cook until soft.
Add water and mix well.
Add the potatoes and lentils.
Cook until it starts to boil, reduce the heat and add the bouillon powder and pepper.
Keep cooking until the lentils are soft.
Kale, a member of the cabbage family, is one of the healthiest and most nutritious plant foods in existence. It is loaded with vitamins, minerals and antioxidants. It can help lower cholesterol, is one of the world’s best sources of vitamin K – essential for blood clotting, helps to protect the eyes and is used to aid weight loss.