1 tablespoon olive oil

1 large yellow onion, chopped small

5 cloves garlic, minced

1 tablespoon fresh ginger, peeled and grated

1 tablespoon garam masala

1 teaspoon ground turmeric

1/2 teaspoon red pepper chili flakes

1 1/2 cups dried red lentils

14 ounce can diced tomatoes

13.5 ounce can full fat coconut milk

3 cups vegetable broth

1 teaspoon salt, or to taste

half a lemon, juiced

3-4 cups baby kale

In a large pot or pan over medium heat, sauté the chopped onion in the olive oil for 5 minutes, stirring frequently. Then add the garlic and ginger and cook 1 more minute, until fragrant

Add the garam masala, turmeric, and red pepper flakes to the pan and stir into the onion mixture. Add a few tablespoons of water if the mixture is too dry.

Now add the dried lentils, canned tomatoes and their juices, coconut milk and vegetable broth to the pan. Stir well and turn the heat to high.

Bring to a boil, then lower heat and simmer for about 10 minutes. Stir occasionally.

Add the kale, cook 5 more minues, until the lentils are cooked and soft.

Squeeze the lemon juice into the pan. Add salt&pepper, to taste.