This recipe comes from Fi, who says her kids love it. Serves 4.
Gently cook the onions, garlic, ginger and chillies in the coconut oil. Add the spices and cook for a few more minutes. Add the coconut milk and stock, and cook the red lentils in it for 15-20 mins. Add the kale at the end and season. Serve with rice and top with squeezed lemon and coriander.
3 tablespoons coconut oil
1 teaspoon cumin
1 teaspoon fennel seeds
1 teaspoon ground turmeric
2 onions, chopped finely
3 garlic cloves, finely chopped
2 tablespoons finely chopped fresh ginger
2 small fresh red chillies, thinly sliced
1 cup veg stock
1 can coconut milk
250g red lentils
2 tablespoons chopped coriander
1 bag of kale, chopped
Juice of half a lemon
Salt and pepper