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2 cups green or red lentils

1 onion, chopped

3 cloves garlic

1 chilli pepper

1 tin tomatoes

150g fresh kale, chopped

1/4 teaspoon ground turmeric

1 tsp curry powder

1/2 tsp cinnamon

bunch of fresh coriander, chopped (keep a bit to one side to scatter on top)

1 piece ginger (thumb sized), peeled and grated

1 spring onion, chopped finely

Salt to taste

Put all the ingredients into a large pan.

Cover with 1 1/2 pints of water.

Bring to a boil and then cover and reduce heat to simmer.

Add in the kale for the last 10 minutes of cooking time.

Cook until thickened (around 20/30 minutes in total).

Blitz with a hand blender until smooth, add water to thin if necessary.

Season with salt to your taste.

Serve in a bowl and top with remaining coriander and spring onion. 


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