An easy but so satifsfying plant-based soup. Just before serving, whole spices are fried & stirred in for extra flavour & texture.
Put all the ingredients for the soup base EXCEPT the salt, coconut milk, coriander and cavolo nero in a large saucepan and bring to a boil.
Turn down the heat, half covering the saucepan with a lid, and simmer until the lentils are soft (20-25 minutes). Stir occasionally to make sure it isn't sticking or boiling dry.
When the lentils are soft, season to taste with salt.
Off the heat, use a stick blender to puree all or half the soup to your desired consistency.
Stir in the coconut milk (keeping back approx 1 tbsp per serving for the garnish) and leave the soup on a low simmer while you make the tarka.
In a small, deep frying pan heat the oil/ghee/butter over a medium heat.
Add all of the seeds and the curry leaves. Cook until the seeds start to brown and sputter then turn down the heat.
Add the onion, garlic, chillies, a little salt and pepper and cook until the onion is soft.
Add the garam masala for the final 2 minutes.
When the onion in the tarka is soft, pour the contents of the frying pan (including the oil/ghee/butter) into the saucepan containing the soup. Reserve a little of the tarka if you want to use it as a garnish.
Add the coriander leaf and stems and the cavolo nero or other greens to the soup saucepan.
Simmer until the greens are done to your liking (5-10 min).
Stir in the lemon juice, check the seasoning and add more garam masala if liked.
Serve the soup in bowls, garnished with coriander leaf, a swirl of the reserved coconut milk and, if liked, the reserved tarka, coconut shavings and red chilli.