This recipe is a fantastically warming and satisfying meal now that the evenings are getting colder and darker. This also works really well as a comforting soup, which I have been known to have straight out of a mug!
700g red split lentils, rinsed
4 tbs sunflower oil
2 large onions, sliced
5 cloves of garlic, crushed
2 large carrots, peeled and finely diced
300g kale, roughly chopped
3 tbs lemon juice
1 large bunch of fresh coriander, finely chopped
1 litre good quality vegetable stock from bouillon
1 x 400ml can of coconut milk
1 tsp ground turmeric
3 tsp cumin seeds
2 tsp ground coriander
Salt and pepper to taste
1. In a large saucepan, add the stock to the lentils and bring to the boil before simmering for 20 minutes.
2. In a smaller saucepan gently dry fry the spices for 1 minute before adding the oil, garlic and onions. Reduce the heat and simmer covered for 10 minutes, stirring occasionally.
3. Add the onion mixture to the lentils, stir well, then add the chopped carrots and coconut milk.
4. Meanwhile place the chopped kale in a roasting tray and cook in a preheated oven at 200c for 10 minutes before adding to the dhal mixture.
5. Simmer the mixture for a further 10 minutes. Take off the heat, add the lemon juice and coriander and serve immediately with rice or naan.