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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Curry Lentils and Kale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions