Lentil & Kale, Five Ways to Make It Dinner

Some nights, you want a real dinner: generous, delicious, and with the wonderful feeling that someone has already done the cooking.

Lentil & Kale Minestrone was made for exactly that kind of night.

Green lentils, plenty of kale, parsnips, onions, and leeks. Then coconut milk, coriander, and turmeric take the recipe somewhere unexpected. A generous vegetable recipe made with carefully selected organic ingredients, where you can still see what you’re eating.

The bowl is already a meal. What changes is simply how you feel like serving it tonight.

Here are five of our favourite ways.

1. Toasted Sourdough, Olive Oil & Fresh Chives

Toast a beautiful slice of sourdough until golden and crisp, then finish it with a drizzle of organic extra-virgin olive oil.

Serve it warm alongside the Lentil & Kale Minestrone and finish the bowl with freshly chopped chives.

The crisp bread pairs beautifully with the lentils and vegetables without taking anything away from the recipe. Dip it into the broth while it is still warm, with the olive oil and fresh chives: simplicity at its most delicious.

2. Basmati Rice, Coriander & Lime

This combination follows naturally from the flavours already in the jar.

Spoon a little warm basmati rice into a shallow bowl, add the Lentil & Kale Minestrone, then finish with fresh coriander and a wedge of lime.

The rice soaks up a little of the coconut broth and turmeric, while the lime adds a bright, fresh finish.

A generous, fragrant dinner ready in just a few minutes.

3. Roasted Vegetables

Butternut squash, sweet potato, or carrots: simply choose whatever you have to hand.

Cut the vegetables into bite-size pieces, toss with a drizzle of olive oil, and roast at 220°C (200°C fan) for about 20 to 25 minutes, until tender and lightly golden around the edges.

Add a few pieces to the bowl just before serving.

Their natural sweetness plays beautifully with the parsnips and creamy coconut milk, while the kale and green lentils keep their character.

4. Crispy Tofu, Spring Onions & Sesame

Cut the tofu into cubes and pan-sear until crisp and golden around the edges.

Add a few pieces to the warm bowl, then finish with thinly sliced spring onions and toasted sesame seeds.

The golden tofu pairs naturally with the coconut milk and turmeric, while the spring onions and sesame bring freshness and crunch.

A bowl with even more contrast and texture.

5. Soft-Boiled Egg, Coriander & Black Pepper

Place a soft-boiled egg in the centre of the bowl, then add a few fresh coriander leaves and freshly ground black pepper.

Break it open just before eating. The warm yolk runs into the lentils, kale, and broth, adding richness to every spoonful.

Just a few extra minutes for an especially satisfying way to serve it.

It All Started in Provence

At the end of summer, coming home from holiday, our whole family loved returning to a big bowl of soupe au pistou in Provence: vegetables in generous pieces, white beans, and a soup substantial enough to be a meal in itself.

The years went by, and our family grew (five children, then six, then seven), but that bowl remained one of our rituals around the table. One of those simple moments that also taught our children the pleasure of eating well and sharing a meal together.

That memory became the inspiration for our Pistou Soup.

Then we took what we loved so much about that bowl (vegetables you can see and taste, with a legume at the heart of the recipe) and carried the idea into other culinary worlds: red kidney beans for our Sweet Potato Minestrone, chickpeas for our Chickpea and Vegetable Soup, and green lentils for Lentil & Kale Minestrone, here paired with kale, coconut milk, coriander, and turmeric.

Four legumes. Four recipes. One idea: a generous, vegetable-forward bowl made to take centre stage at the table.

Prep time: 5 to 15 minutes, depending on how you serve it
Serves: 2
Base: 1 jar of Karine & Jeff Lentil & Kale Minestrone

Dinner is already in the jar.

All that’s left is to decide how you feel like serving it tonight.