In a medium pan, combine the lentils, turmeric, and 2 pints / 1. 1 liters of water.
Bring to a boil, then partially cover and simmer gently for 20 minutes.
Add the cayenne, green beans, kale, cilantro, carrots, and salt.
Stir well, bring back to a boil, then partially cover and continue to simmer for another 20 minutes.
While the lentils cook, prepare the curry paste.
In a small bowl, whisk together the grated ginger, crushed garlic, ground cumin, ground coriander, and 2 fl oz / 60ml of water to form a smooth paste.
Heat the oil in a medium frying pan over medium-high heat.
Once hot, add the whole cumin seeds and let them sizzle for about 5 seconds.
Add the chopped shallots and fry until lightly browned.
Pour in the spice paste and fry for about 1-2 minutes, until the oil begins to separate at the edges.
Stir in the tomato puree and cook for another minute, again until the oil is visible at the edges.
Once the lentils are tender, pour the entire contents of the frying pan into the lentil pot.
Stir everything together thoroughly and let it simmer gently for a final 5 minutes to allow the flavors to meld.
Adjust the heat by increasing or decreasing the amount of cayenne pepper. For a milder version, omit it entirely.
