Green lentil & quinoa broth

Ingredients

For 2 portions

• Leek150 g
• Onion1 onion (100 g)
• Celery80 g
• Olive oil20 ml
• Garlic2 cloves (10 g)
• Vegetable stock1060 ml
• Carrots120 g
• Green lentils70 g
• Quinoa40 g
• Fresh thyme5 g
• Cavolo nero80 g
• Lemon juice15 ml
• Sea salt3 g
• Black pepper1 g
• Flat-leaf parsley10 g
• Fresh basil10 g

Method

1. 1

   Prepare your ingredients: leek — trim, halve lengthways, wash and slice; onion — peel and dice; celery — finely dice; garlic — peel and crush or finely slice; vegetable stock — make up from a stock cube or pot, or use homemade; carrots — peel and slice into 1 cm rounds; green lentils — rinse and pick over; quinoa — rinse well to remove bitterness; fresh thyme — strip leaves from 4–5 sprigs; cavolo nero — strip leaves from stems and shred; lemon juice — juice of ½ lemon; flat-leaf parsley — roughly chop; fresh basil — tear leaves.

2. 2

   Warm the olive oil in a large pan over a medium-low heat and soften the leek, onion and celery with a pinch of salt for 8–10 minutes, without colouring.

3. 3

   Add the garlic and cook for 1 minute until fragrant.

4. 4

   Add the carrots, green lentils, quinoa and fresh thyme, then pour in 1060 ml hot stock. Bring to the boil, then simmer gently for 25 minutes, stirring occasionally so nothing catches.

5. 5

   Add the cavolo nero for the final 5 minutes.

6. 6

   Off the heat, stir in the lemon juice.

7. 7

   Taste and adjust with salt and freshly ground black pepper.

8. 8

   Ladle into warm bowls and finish with the flat-leaf parsley and fresh basil and a little olive oil.