Serves 8-10

450g dried red lentils
4 Tbs olive oil
1 brown onion
2 carrots
3 celery stalks
5 kale leaves
1 Tbs turmeric powder
1 Tbs coriander powder
3 bay leaves
500ml chicken or vegetable stock
1 L water



  1. Place the lentils in a bowl and cover with water. Soak for 10 minutes and then rinse through a colander until the water runs clear. Pick out and discard any discoloured lentils.
  2. Place a large pot on medium heat and add the olive oil.
  3. Finely dice the onion, carrots and celery and add to the pot, stiring occasionally until the onions turn clear.
  4. Add the turmeric, coriander powder and bay leaves.
  5. Add the stock and 500ml of the water – reserve the rest of the water and add if you need it.
  6. Add the red lentils and cover, leaving on low heat until the lentils are cooked through (about 30-45 minutes).
  7. Just prior to serving roughly chop the kale and stir through.