Kale Dahl
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2 cups          water
3/4 cup         red lentils
2 cloves        Garlic, minced
1 medium        Onion, chopped
1/2 teaspoon    cumin
1 teaspoon      coriander
1 teaspoon      paprika
1 teaspoon      ground black pepper
1 teaspoon      Vecon or similar low fat stock
sufficient      salt to taste
1/2 lb          Kale
2 tbls          tomato puree
1/2 cup         Corn

Boil the water. Add the lentils. After five minutes add the garlic, onion
and spices. Simmer for five minutes. Add the salt and the stock. Simmer
for a minute more. Add the kale, leave to simmer for about 10 minutes. Add
the tomato puree and the corn. Simmer for another couple of minutes till
the dahl has thickened. Serve with brown rice.