Curry Lentils and Kale Recipe

Name: Curry Lentils and Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup lentils, green rinsed; 1 1/4 teaspoons salt; 16 ounces kale 1 pound, stem removed, well washed, and roughly chop the leaves; 1 tablespoon olive oil or canola oil; 2 teaspoons coriander ground; 2 teaspoons cumin ground; 1 teaspoon dry mustard; 1 x cayenne pepper or red pepper flakes, to taste; 1 teaspoon curry powder; 3 cloves garlic or to taste, minced; 1 1/2 inches ginger root freshly minced; 1 x cilantro freshly chopped, optional; 1 each Yogurt with Cumcumber and Mint (Kheere Ka Raita), prepared (click to view recipe); 1 x Yogurt Naan, prepared (click to view recipe)

Servings: persons

1 cup lentils, green rinsed
1 1/4 teaspoons salt
16 ounces kale 1 pound, stem removed, well washed, and roughly chop the leaves
1 tablespoon olive oil or canola oil
2 teaspoons coriander ground
2 teaspoons cumin ground
1 teaspoon dry mustard
1 x cayenne pepper or red pepper flakes, to taste
1 teaspoon curry powder
3 cloves garlic or to taste, minced
1 1/2 inches ginger root freshly minced
1 x cilantro freshly chopped, optional
1 each Yogurt with Cumcumber and Mint (Kheere Ka Raita), prepared (click to view recipe)
1 x Yogurt Naan, prepared (click to view recipe)

1
Add the lentils and 6 cups of water, and salt into a medium saucepan, and bring to a boil, allow to boil for 5 minutes.
2
Reduce the heat to simmer until the lentils are tender but not mush, about 20 minutes.
3
Stir in the kale during the last 5 minutes of simmering.
4
Drain the lentil-kale mixture, reserving 1 cup of cooking water.
5
Meanwhile add the olive oil in a large skillet over medium heat.
6
Add coriander, cumin, mustard, cayenne pepper and curry powder, and cook for 1 minutes.
7
Stir in the garlic and ginger, cook until fragrant, 2 to 3 minutes.
8
Pour the lentil-kale mixture and reserved cooking water into the skillet.
9
Cook under medium-low heat for 3 to 5 minutes.
10
Season with salt to taste.
11
Serve with cilantro, raita or yogurt, and naan bread if desired.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup lentils, green rinsed, 1 1/4 teaspoons salt, 16 ounces kale 1 pound, stem removed, well washed, and roughly chop the leaves, 1 tablespoon olive oil or canola oil, and more.

Yes, Curry Lentils and Kale falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curry Lentils and Kale

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