Serves 4


135g (4oz) brown lentils
2 tbsps olive oil                                       
1 teaspoon curry powder
1 medium onion, chopped                   
4 cloves garlic
1 tbsp raisins                                            
125g (4oz) carrot, peeled and diced
125g (4oz) potato, peeled and diced   
Salt and freshly ground black pepper to taste
350ml (12fl oz) water
225g (8oz) curly kale, chopped finely

For the topping: 2 tbsp plain yoghurt


Rinse and soak lentils in the water for about 15 minutes. Drain.

Heat oil and sauté curry powder, onion and garlic until onion is transparent. Add carrot, potato and soaked lentils. Add water, bring to boil, simmer until lentils are getting soft about 25 minutes. Mix in raisins and season to taste. Place kale on top of lentils, and cook until reduced by half, about 10 minutes, lentils should be tender but not mushy. Remove from heat.  Gently stir to mix kale with lentils, Transfer to serving dish, top with yoghurt.