Mixed spicy lentils with fresh kale

A brilliant recipe for our inner vegan! With so many of us turning to either more plant based dinners (like myself) and many becoming fully vegetarian or vegan, this dish offers balanced nutrition, full bodied flavour and some very healthy spices and herbs to support digestion. Kale is loaded with powerful antioxidants; it’s also a fabulous source of vitamin K. Lentils and beans, as we know are full of nutrition and protein, and good particularly if you’re living on a  meat free diet.  Garnish with fresh sliced ginger for extra goodness and served with steamed basmati rice it’s the best way to enjoy legumes and leaf!

Ingredients

1 x 400g tin chick peas or 1 cup pre-soaked

1 x 400g tin black eyed beans or 1 cup black pre-soaked  

1 medium onion diced 

3 tomatoes finely diced 

1 tsp tomato purée 

2 tbsp fresh ginger garlic paste 

2 cups kale roughly chopped

Spices:                                                                                                                  

1 tsp turmeric 

1 tsp ground coriander 

1 tsp cumin seeds 

1 tsp mild chilli powder/ Kashmiri red chilli powder or 1/4 tsp hot chilli powder

1/2 tsp garam masala 

Salt to taste 

5-6 tbsp Oil / ghee to stir fry 

Fresh coriander and sliced fresh ginger to garnish 

Method 

Soak the lentils together in a large bowl overnight. (Unless using canned beans; use straight from the can) 

Place a generous glug of oil into a medium sized sauce pan on high heat. 

Add onions, cumin seeds, (make sure they’re covered in oil) and stir fry until onions are translucent. Add the chopped tomatoes and purée and fry for another minute. Add all spices and salt and fry for a further 5-6 mins until a thick paste is formed. Add the soaked lentils; ensure they’re soft from being soaked. Cover the lentils with the sauce. Add enough water to cover the lentils. Turn down the heat and add the kale; let it simmer for 45 mins to 1 hour. Once ready, garnish with fresh coriander and ginger sliced thinly. Add some extra black pepper too for more spiciness.

 Serve with steamed rice or naan bread .