• 1 medium onion
• 1 medium carrot
• 2 tbsp extra-virgin olive oil
• 4 garlic cloves
• 1 tbsp garam masala
• 2 tbsp tomato purée
• 400g tin chopped tomatoes
• 2 x 400g tins green lentils
• 500ml vegetable or chicken stock
• 100g savoy cabbage or kale
• Natural yogurt to serve
1. Finely chop the onion and roughly chop the carrot. Heat the olive oil in a large saucepan over a medium heat. Add the onion and carrot and cook, stirring, for 3-4 minutes until softened.
2. Finely chop the garlic and add it to the pan with the garam masala and tomato purée, then cook, stirring, for 2-3 minutes until fragrant. Add the tomatoes, then rinse and drain the lentils and add them to the pan with the stock and 750ml water.
3. Bring to a simmer, then cook for 6-8 minutes for the flavours to infuse. Remove and discard any thick stalks from the cabbage/kale, then add the leaves to the soup and cook for a further 1-2 minutes, stirring, until wilted.
4. Remove from the heat and divide among soup bowls. Top with yogurt to serve.