This Indian Soup leans on tomato and cream to do the heavy lifting. We glaze the Lentil for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the tomato and cream elements, and pat the lentil dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the dried lentils and glaze until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the garam masala and the rest of the tomato and cream flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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