onion, 1 medium
celery stalks, 2 medium
carrots,diced, 2 medium
green lentils, 1 cup
lemon juice, 0.5 of one lemon
garlic cloves, 4 medium
kale, 1 bunch
canned tomatoes, 1 can
coconut milk, 1 can
vegetable broth, unsalted, 2 cups
turmeric, ground, 1 tsp
cumin, 2 tsp
black Pepper,0.5 tsp
coriander, ground,0.25 teaspoon
Chop all of your veges and set them aside, ready for use.
Heat a splash of vegetable stock in a large saucepan over medium heat, add the onions and sauté for 5 minutes or until fragrant.
Add the carrots, celery and garlic, sauté for another 10 minutes.
Stir in the lentils and spices (cumin, turmeric, coriander). cook for 1-2 minutes.
Add the diced tomatoes, coconut milk, vegetable stock. and kale. Stir together and bring to a boil over high heat.
Reduce heat to medium and let simmer, covered for 30 minutes (or until the lentils are cooked and tender) stirring occasionally.
Once cooked, stir in the lemon juice, and serve immediately.