Masala-spiced greens soup

Instructions

1. 1

   Heat 2 tbsp oil in a large, high-sided pan over a medium heat. Add the shallots with a pinch of salt and fry for 5 minutes until beginning to soften. Add the garlic, coriander stalks, ginger and ½ of the curry leaves. Fry for 2-3 minutes until aromatic. Rinse the lentils until the water runs clear, then add to the pan with the masala paste. Stir for 1 minute, then add the stock, 750ml water and the salt. Bring to the boil, then lower the heat and simmer, uncovered, for 15-20 minutes, stirring occasionally, until the lentils are cooked through.

2. 2

   Strip the cavolo nero leaves from the stalks (discard the stalks) and slice. Add to the lentils with the spinach; simmer for 3-4 minutes until the cavolo nero is tender and the spinach wilted. Stir in ½ of the coriander leaves, then take off the heat. Use a stick blender (or upright blender) to whizz until smooth. Return to the hob to heat through, then add the lime juice; season if needed.

3. 3

   To serve, fry the remaining curry leaves in the remaining 1 tbsp oil for 1-2 minutes until crisp; transfer to a plate lined with kitchen paper. Divide the soup among bowls and top with the curry leaves, remaining coriander and crispy fried onions.