Step 1

Heat a medium saucepan over medium heat and add onions sauteing until translucent, usually around 3-5 minutes. Add carrot and continue to cook for another 5 minutes or until tender.

Step 2

Add the garlic, ginger, garam masala, turmeric and cumin and saute until fragrant, usually around 30 seconds.

Step 3

Next add the canned tomatoes, stock, and red lentils. Bring to a boil, then reduce heat to a simmer for about 8 minutes, then add the chopped zucchini. Simmer for an additional 10 minutes or until lentils are tender and have broken apart and the zucchini is cooked.

Step 4

Add kale and turn off the heat. The kale does not have to cook, just wilt. Taste the soup and add salt and pepper as necessary and add chilli if using.  Remove from heat.

Step 5

To serve squeeze lemon juice over individual servings of soup, and top with a dollop of plain yogurt, and chopped cilantro or parsley.