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.
You can also cook the paneer in the soup if preferred. Simply add at the same time as the tomatoes before simmering.
South Indian Dahl Kit 1 packet
Coconut milk 400ml
paneer cheese 1 packet (200g)
Kale 1/2 bunch
coriander 1 packet
From your pantry:
oil (for cooking), salt, pepper, tomato paste, ground turmeric