Step 1

Heat oil in a large saucepan over medium heat. Add onion, carrot and celery, and cook, stirring, for 3-4 minutes until softened. Add garlic, spices and tomato paste, and cook, stirring, for 2-3 minutes until fragrant. Add tomato, lentils, stock and 3 cups (750ml) water. Bring to a simmer, then cook for 6-8 minutes for flavours to infuse.

Step 2

Stir in kale and cook for a further 1-2 minutes until kale is wilted. Remove from heat and divide soup among bowls. Top with yoghurt to serve.