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Ingredients
  • 2 x 400 g cans lentils OR 180 g / 1 cup dry green lentils
  • 1 tbsp / 15 ml olive oil (or stock for oil-free version)
  • 1 medium onion, finely diced
  • 4 garlic cloves, finely diced
  • 1½ tsp dried Italian herbs*
  • 1½ tsp sweet smoked paprika
  • a generous pinch of chilli flakes (optional)
  • 60 g / 4 to 5 sundried tomatoes, finely minced
  • 1 tsp salt, adjust to taste
  • ½ tsp black pepper
  • 2 x 400 g / 14 oz cans peeled plum tomatoes*
  • 10 ml / 2 tsp thick balsamic vinegar
  • 5 ml / 1 tsp date syrup or sugar
  • 300 g / 10.5 oz kale, I used cavolo nero (optional)
  • chopped parsley, to serve (optional)
Steps
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