1. 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. 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. Dice paneer and coat with 1 tsp turmeric, salt and pepper. Heat a frypan over medium-high heat with 1 tbsp oil. Cook paneer for 3-4 minutes, turning until golden and warmed through.

4. Thinly slice kale leaves. Stir through soup until kale is wilted. Season to taste with salt and pepper.

5. Stir 1/2 lemon juice through soup (wedge remaining). Divide between bowls, top with paneer and garnish with chopped coriander.

Notes:
You can also cook the paneer in the soup if preferred. Simply add at the same time as the tomatoes before simmering.

leek 1
South Indian Dahl Kit 1 packet
Tomatoes 3
Coconut milk 400ml
paneer cheese 1 packet (200g)
Kale 1/2 bunch
Lemon 1
coriander 1 packet

From your pantry:
oil (for cooking), salt, pepper, tomato paste, ground turmeric