Tomatoes with Lentils and Kale | MiNDFOOD

Ingredients

• 8–10 large stalks kale
• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 3 garlic cloves, chopped
• 1 1/2 tablespoons ground cumin
• 1 tablespoons ground coriander
• 1 knob of fresh turmeric, grated, or 2 teaspoons ground turmeric
• 1–2 long red chillies, deseeded and chopped
• 1 x 400 g can diced tomatoes
• 2 x 400 g cans lentils, undrained
• 1/2 cup 125 ml water
• Salt, to taste
• 1/2 cup (small bunch) chopped fresh coriander
• Unsweetened Greek (strained plain) yogurt for serving
• Lemon juice