Heat the olive oil on a medium heat in a non-stick frypan. Add the thyme, oregano and chilli flakes, and stir. Fry for 1 minute and add the garlic, salt and pepper. Fry for an additional minute, stirring constantly.

Add the lentils and salt and pepper, and cook for 2-3 minutes. Combine with the tomatoes and a half a cup of water, stirring to combine with the lentils and spices. Bring to a boil and then reduce to a simmer for 15 minutes, adding water if it gets too dry.

Once the tomato mixture has reduced, add the chopped kale and stir to mix. Cook for 3-5 minutes, or until the kale has softened.

Serve with quinoa, rice or steamed vegetables.