Start by preparing your ingredients. Chop in half, then thinly slice the onion. Peel the potatoes and chop into bite size cubes. Remove the stalks from the kale, then finely slice into ribbons. Rinse your lentils.

Bring a skillet or large deep cast iron pan to a medium heat. Drizzle with olive oil (or your preferred oil), then add the onion and garlic to the pan. Saute the aromatics until the onion begins to turn translucent, and fragrant.

Add the potatoes to the pan and leave for another few minutes.

Pour in 1 cup of the chicken stock, and mix in the seasonings. Cover the pot and leave the contents to simmer for 10 minutes, or until the potato becomes tender.

Whilst the potato/onion/garlic mix is simmering - in a separate pot, combine the lentils and the remaining 2 cups of chicken stock. Bring these to a boil, then reduce to very low heat and light simmer. Cover the pot and cook the lentils for 6-7 minutes, stirring a couple times.

Once the lentils have finished cooking, drain any remaining liquid. Add the lentils to the pan with the potatoes and aromatics, along with the kale. Pour in the coconut cream, stir to combine. Leave to simmer for a further few minutes, until the coconut cream warms and the kale softens.

Serve and enjoy!