This is for those who love dhal - and also those who think they don't do lentils. To the latter, I challenge you…

This dish of soothing and creamy lentils is contrasted with the fresh topping of kale, lime and coconut. It's high in fibre and plant-protein and great as a main vegan dish or served as a side with a curry. It can be cooked in advance, just keep the dhal and kale separate until after you've reheated it.

Serves 2 as a main, 4 as a side

Ingredients

225g red lentils, rinsed and drained

1 tbs coconut oil

1 onion diced

1 cinnamon stick (or 1/2 teaspoon ground cinnamon

2 cloves

2 garlic cloves, grated

2cm ginger, grated

1 green chilli, finely chopped

1/4 tsp ground turmeric

150g kale

100ml coconut milk

salt

1/2 tsp mustard seeds

1tbs desiccated coconut

1 lime squeezed

Method

1. Heat the coconut oil in a wide-based deep pan and add the onion, cinnamon and cloves

2. When softened add the garlic, ginger and chilli and cook for another 5 minutes

3. Place a third of the onion mix in a bowl for later

4. Add the rinsed lentils and turmeric with 450g of boiling water

5. Bring to the boil and lower the heat to simmer for 20-25 mins until creamy

6. Meanwhile, strip thicker stems from the kale and shred the leaves

7. Add the coconut milk to the lentils with a generous pinch of salt, stir through and cook for another 3 minutes.

8. Heat a teaspoon of coconut oil in a large frying pan and add the mustard seeds. When they start to pop, add the reserved onions, kale and desiccated coconut with a touch of salt.

9. Add a tablespoon of water and cover to steam for 2 mins. Add the lime juice and recover for a further 2 minutes or until tender

10. Serve the dhal in dishes topped with the kale