Green lentils with mixed vegetables

This was an improvisation to use up the vegetables in my fridge. Turned out to be quite nice (I ate it at three consecutive meals and still not sick of it).

Ingredients:

Green lentils - 1/2 cup
Kale greens (or any leafy vegetable with slightly tough leaves, Kale is similar to mustard greens and belongs to the same genus Brassica. I feel the texture of Amaranth or "note` shak" is also suitable)
 - 200 g (chopped)
Tomato (medium) - 2 (chopped)
Carrots (chopped) - 2 cup
Onion (chopped) - 1/2 cup
Garlic - 1 - 2 cloves (finely chopped)
Green chili - 1 (chopped)
Cumin seeds - 1/2 tsp
Coriander powder - 1/2 tsp
Salt - according to taste

Procedure:

1. Boil the lentils in 2 cups of water for 10-15 minutes (should be half cooked, not completely soft).
2. Heat oil in a pan and first add the cumin seeds and let it pop for ~20-30 seconds.
3. Add the garlic, onion and green chili and fry until the onion starts to get brown.
4. Add the carrot and stir fry for 2-3 minutes.
5. Add the kale and stir fry for another 2-3 minutes.
6. Add tomatoes and cook until they start to melt.
7. Add the boiled lentil (with water) and mix salt and coriander powder, cook for 5 minutes.
8. Let it stand for 5 minutes and serve with rice.