Curried Lentil Soup with Caramelised Kale, Onions and Almonds

Soup can be a bit dull (especially when it's under-seasoned) but if you get some spice in there and some texture, soup can be a thing of wonder!

This recipe uses curry paste from a jar to provide most of the hard work on the flavour front, though you could of course make your own. The texture comes in the form of sweet, caramelised onions, charred, crispy kale and the crunch of almonds. You can make this vegan if you use vegetable stock, if that's something you're into.

Curried Lentil Soup with Caramelised Kale, Onions and Almonds

Serves 4

oil

300g lentils (red or yellow work well)

4 tbsp curry paste (Rogan Josh or Madras work well)

1.2 litres hot vegetable or chicken stock

1 onion, cut into wedges

100g kale, shredded

2 garlic cloves, thinly sliced

40g blanched almonds, chopped

1 tsp chilli flakes

sea salt and freshly ground black pepper

Heat the oven to 200C/180C fan/gas 6. Put a splash of the oil, the lentils, curry paste and stock in an ovenproof casserole with a lid. Season with salt and pepper, stir and then cover and cook in the oven for 40 minutes.

A few minutes before the soup is ready, heat another splash of oil in a frying pan over a medium-high heat and fry the onion, kale, garlic and almonds for 3-4 minutes until golden and a little charred. Stir in the chilli flakes together with a good pinch of salt and cook for 1 minute more.

Stir the soup, season and divide between bowls. Top with the kale mixture and enjoy!