350g red split lentils
1 400g tin coconut milk
1 large onion (diced)
2 medium sized potatoes (cubed)
2 large handfuls of kale (sliced)
1 litre water/stock
2-3 gloves garlic
1⁄2 thumb-size piece of ginger
2 tsp ground cumin (if using seeds, toast first and grind) 1 tsp ground turmeric
1 tsp mustard seeds (toasted lightly first)
2 cardamom pods
2 cloves (optional)
salt & freshly ground pepper
Place the washed lentils in a saucepan with the 1 litre water/stock. Add the bay leaf, cardamom and cloves. Bring to the boil, removing any froth as you go. After 5 mins, add the potato. Cook for a further few mins, then reduce the heat to a low simmer for about 10-15 mins – until the lentils and potato are tender. Remove the bay leaf, cardamom and cloves.
Sauté the onion in coconut oil/rapeseed oil for at least 10 mins until soft and translucent. Add the garlic, ginger, cumin, turmeric, mustard seeds and a little bit of water. Cook for 5 mins.
Add the onion and spice mixture to the saucepan with the lentils and the potato. Add the tin of coconut milk (you may need to add some extra hot water too). Cook on a medium heat for 5 mins. Add the sliced kale and cook for a further 10 mins. Add salt and pepper to taste.
Chopped coriander, a squeeze of lime/lemon, sliced chilli, natural yogurt, pickle with a side of brown rice.