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Lemony Paneer, Kale and Puy Lentils

Serves 2

Ready in 15 mins

One pan, 15 minutes and seriously good for you. Golden paneer with fennel seeds, crispy lemon zest, garlic, kale and earthy Puy lentils, finished with walnuts and pickled chillies. Tip: don't let the zest burn! Add it at the end if you'd rather it wasn't crispy.

Ingredients

  • 100g All the Aunties Original Paneer
  • 1 tsp fennel seeds
  • Zest and juice of 1 lemon (I thinly slice but you can grate)
  • 2 cloves garlic (or whatever your heart says)
  • 2 handfuls of kale (washed…please)
  • 200g cooked puy lentils
  • 1 tsp salt
  • 1 tbsp walnuts/any nuts
  • 1 tsp pickled chillies/fresh chilli – if you want
  • A good drizzle of olive oil

Method

  1. Heat your pan on a medium heat and fry your fennel seeds till fragrant and then add your lemon zest and garlic (don’t burn the zest, you can add the zest in later if you don’t want it a little crispy)
  2. Once aromatic, add in your diced paneer and fry for a couple of minutes till golden
  3. Add in your lentil and kale
  4. Sautee til wilted and warm
  5. Finish with crushed walnuts, a squeeze of lemon, pickled chillies and a drizzle of olive oil
Lemony Paneer, Kale and Puy Lentils
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