Ingredients:

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, minced

• 2 tbsp tomato paste 

• 1 tbsp curry powder

• 1/2 tsp hot red pepper flakes

• 4 cups vegetable broth

• 1 400ml can coconut milk

• 1 400ml

•  can diced tomatoes

• 1.5 cups dry red lentils

• 2–3 handfuls of chopped kale or spinach

• salt and pepper, to taste

• Garnish: chopped cilantro (fresh coriander) 

 

Preparation:

• In a stockpot, heat the olive oil over medium heat and stir-fry the onion until it is translucent, a few minutes. Add in garlic and ginger and cook for another minute.

• Add the tomato paste, curry powder, and red pepper flakes and cook for another minute.

• Add the vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper.

• Before serving, stir in the kale/spinach and garnish with cilantro.