Turmeric, Lemon and Kale Lentil Soup with Wilted Lambs Quarters

It’s been a very exciting but busy week in the AK HQ as the business is growing. This soup is something between a hug and a cure, whenever I feel a bit run down I crave spice. This Soup is somewhere between a soup and a Dhal but feels as light as a feather to eat.

It is fair to say I love my greens and as an avid eater of greens it is not often that I come across a green I don’t know. I was browsing through Wild Organics weekly menu when Lambs Quarters caught my eye. It looks somewhere between a nettle and any other weed so naturally I was intrigued. It has a fresh natural taste which I like, the texture and feel of the leaf is not of a foraged green, it is a bit more dainty and elegant. Strange name – I admit! You can just imagine what comes up when I wanted to know more about this foraged green.

The soup was inspired by goddess of all things veggie Anna Jones.

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Turmeric, Lemon and Kale Lentil Soup with Wilted Lambs Quarters


  • 1 leek, washed, trimmed and finely chopped
  • 2 tspn ground turmeric
  • 2 tspn ground cumin
  • 2 tspn yellow mustard seeds
  • juice and zest of 1 small lemon
  • 250g red lentils
  • homemade fresh veg stock or 1 veg stock cube or homemade veg stock paste (recipe to follow soon)
  • 200g kale washed
  • season salt and pepper

To Serve

  • yogurt
  • lambs quarters leaves or other greens like swiss chard


  1. In a large saucepan, heat a little oil on a medium heat, add the leeks and fry until softened add the spices and fry for another couple of minutes until the mustard seeds are popping and the pot smells fragrant. Zest the lemon straight into the pan and squeeze in the juice.
  2. Next add the lentils, 1 litre of water and stock cube or fresh stock. 1 Litre will give you a thickish soup and 1.5l a thinner soup – up to you. Allow the soup to gently simmer away on a medium heat until the lentils are soft.
  3. If you like, you can blitz the soup into a smooth dhal like consistency or keep the soup as you like.
  4. For the wilted greens Kale and Lambs Quarters: add a splash of water and a splash of olive oil (tbspn each)  into a saucepan on highish heat. Add the washed greens, put the lid on and let the greens steam away for 3-4 minutes not lifting the lid. Drain the greens, give them a squeeze and add some salt and a drizzle of olive oil. Chop the kale and add into the soup, use the other greens as a topping.
  5. Top the soup with some yogurt (seasoned with salt and cumin might make a nice addition) and the wilted greens and a good crackling of pepper.

Makes about 1.5L of soup

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