Traybake Lentils with Kale

Ingredients

• Brown or Puy lentils, dry 250g
• Large onion 1
• Garlic cloves 3
• Fresh ginger 1 tbsp grated
• Kale 1 x 200g bunch
• Cherry tomatoes 1 x 250g punnet
• Vegetable stock 500ml
• Olive oil 2 tbsp
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Turmeric powder 1/2 tsp
• Chilli powder (or flakes) 1/4 tsp
• Garam masala 1/2 tsp
• Salt to taste
• Black pepper to taste
• Fresh coriander, chopped (for serving) small bunch
• Lemon wedges (for serving) to serve

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Rinse the dry lentils thoroughly under cold water.
3. Finely chop the onion, mince the garlic, and grate the ginger. Roughly chop the kale, removing tough stems. Halve any larger cherry tomatoes.
4. In a large roasting tin or ovenproof dish, combine the rinsed lentils, chopped onion, minced garlic, grated ginger, cherry tomatoes, ground cumin, ground coriander, turmeric, chilli powder, 1 tbsp of olive oil, salt, and pepper. Stir well to coat everything.
5. Pour in the vegetable stock. Cover the tin tightly with foil and bake for 35-40 minutes, or until the lentils are tender and most of the liquid has been absorbed.
6. Remove the foil, stir in the kale and garam masala, and return to the oven for another 10-15 minutes, or until the kale is wilted and slightly crisp and the lentils are cooked through. Add a little more stock or water if it looks too dry.
7. Check seasoning and add more salt and pepper if needed. Drizzle with the remaining 1 tbsp of olive oil.
8. Serve hot, garnished with fresh coriander and lemon wedges.