Heat a saucepan over medium heat with 2 tbsp oil. Slice leek and add to pan as you go. Stir in spices from dahl kit and cook for 2-3 minutes, or until tender.
2. Add tomatoes and simmer
Chop tomatoes and add to pan along with 1 tbsp tomato paste. Pour in coconut milk, lentils from kit and 1L water, stir to combine. Simmer with lid on for 10-15 minutes, or until lentils are tender.
3. Cook the broccolini
Heat a frypan over high heat. Trim and slice broccolini into thirds. Toss in a bowl with oil, 1 tsp cumin, salt and pepper. Cook in pan for 2-3 minutes until charred and tender. Take off heat.
4. Add the kale
Rinse and slice kale. Stir through soup and cook for 2-3 minutes, or until kale is wilted. Season to taste with salt and pepper.
5. Finish and plate
Stir lemon juice through soup. Divide between bowls, top with broccolini and garnish with sliced mint.
You can also cook the broccolini in the soup if preferred.
South Indian dahl kit, 1 packet
Coconut milk, 400ml
Broccolini, 2 bunches
Kale, 1/2 bunch *
Lemon, 1/2 *
Mint, 1/2 bunch *
From your pantry
Oil (for cooking), salt, pepper, tomato paste, ground cumin