Preheat the oven to 180 degrees ready for making the kale crisps.
Place shallots, carrot and rapeseed oil in a pan, cover with a lid and fry on a low heat for 5 mins until they start to soften.
Add the spices (cumin, coriander, turmeric and ginger) and combine.
Add the lentils, stock and water to the pan and stir.
Replace the lid and bring to the boil. Turn down the heat and simmer for 35 mins. Add more water during cooking if required and give the mixture a stir to ensure even cooking.
While the soup is simmering, tear the kale leaf into smaller pieces, place them in a bowl and rub in the olive oil.
Arrange the pieces of kale on a baking tray ensuring they are spaced out and not overlapping. This will help them to crisp more quickly and evenly.
Turn down the oven to 100 degrees and place the tray in the oven. Bake for 10-15mins or until crispy.
Remove the tray from the oven and allow to cool.
Once the soup has cooked, add the Chaga mushroom powder and ground black pepper and stir through.
Add the soup to the bowls and place the kale, purple cabbage and apple cider vinegar on top.