Start by rinsing the red lentils repeatedly until the water runs clear and set aside.
In a pan, heat a drizzle of olive oil on a medium heat and add in the diced onion. Let that soften for 3 minutes before adding in the garlic for an extra 3 minutes, making sure the onion and garlic do not burn.
Whilst they are cooking, in a mortar and pestle, add the coriander and cumin seeds and grind down. Once fine, add the garam masala to the mix. Add the spices to the pan and cook for 1 minute or until they release a lovely curry-like smell. Now it’s time to add the drained red lentils and cherry tomatoes and mix all together.
After about 5 minutes on the stove, stir in the coconut milk and season with turmeric, paprika, salt, pepper, and chilli flakes. Slowly add in the vegetable stock, letting the lentil mix fully absorb the water bit by bit. Turn the heat down to low, put the lid on the pan and let simmer for 20 minutes, or until all the vegetable stock has fully absorbed and you are left with a creamy dhal consistency.
Remove from the heat and stir in the kale or spinach. Squeeze over lime juice, sprinkle over fresh parsley and serve with rice and/or chapati.