Makes 2 portions
Olive oil, for frying
½ an onion, sliced
2 garlic cloves, sliced
2 carrots, diced
1 tbsp of ground cumin
½ tsp of cayenne
1 tbsp of turmeric
1 large handful of chopped cavolo nero or kale
80g (3 oz/1/3 cup) of red lentils
100g (3½ oz/½ cup) of dry quinoa
400g (14 oz) of passata (sieved tomatoes) or tinned chopped tomatoes
Salt and freshly cracked black pepper
Dollop of coconut yoghurt, to serve
Heat a little olive oil in a large frying pan (skillet) and fry the onion, garlic, carrot and spices for 5 minutes until the onion is brown and the carrot soft.
Add the chopped cavolo nero, the red lentils and quinoa, cover with the passata and bring to a simmer.
Season with salt and pepper to taste and leave to simmer under a lid for about 10–15 minutes until the quinoa and lentils are tender. Serve with a dollop of yoghurt to take the edge off the spice.