Michelle's FreeFrom Green lentils with tomatoes and curly kale

Corn, dairy, egg, gluten, lactose, nut, soya and wheat free

3 tbsp olive oil
6 cloves garlic, peeled and sliced
2 heaped tsp ground cumin
2 heaped tsp ground coriander
220g / 8oz green lentils
600g / 1lb 5oz chopped tinned (canned) tomatoes
750ml / 25fl oz wheat and gluten-free vegetable stock
100g / 4oz curly kale, tough stems removed and leaves chopped
100g / 4oz beetleaves and stalks (if available) or coarse spinach leaves
sea salt and freshly ground black pepper

Heat the oil in a heavy and add the garlic and spices. Fry fairly gently for 4-5 minutes taking care not to burn them.
Add the lentils, toss around for several minutes then add the tomatoes and the stock.
Mix well, bring to the boil and simmer briskly for around 30 minutes or until the lentils area cooked and the liquid largely absorbed.
Add the kale and the beet leaves or spinach and continue to cook for a further 5–10 minutes or until they are cooked.
Season to taste with sea salt and freshly ground black pepper.

Serve as a vegetable or on its own as a vegetarian dish.

Serves 6 – per portion
Calories 209 Kcals
16g Protein
8g Fat (1g Sat fat, 4g mono, 1g poly)
22g Carbohydrate of which 4g Sugar
5g Fibre, 324g Sodium, 0.8g salt
88mg Calcium

Good Source: Vitamin B6, C, folate, iron, zinc

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