Red Lentil Dal with Coconut Milk and Kale Recipe

Name: Red Lentil Dal with Coconut Milk and Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons coconut oil; 1 teaspoon cumin seeds; 1 teaspoon fennel seeds; 1 teaspoon ground turmeric; 2 onions, halved and thinly sliced; 3 garlic cloves, finely chopped; 2 tablespoons finely chopped fresh ginger; 2 small fresh red chiles, thinly sliced; 1 quart chicken stock or broth; One 14-ounce can unsweetened coconut milk; 2 cups red lentils, picked over (13 ounces); 2 tablespoons chopped cilantro stems, plus chopped leaves for garnish; 1/2 pound kale, stemmed and leaves coarsely chopped (4 cups); 1 1/2 teaspoons fresh lemon juice, plus lemon wedges for serving; Sea salt; Pepper

Servings: persons

3 tablespoons coconut oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon ground turmeric
2 onions, halved and thinly sliced
3 garlic cloves, finely chopped
2 tablespoons finely chopped fresh ginger
2 small fresh red chiles, thinly sliced
1 quart chicken stock or broth
One 14-ounce can unsweetened coconut milk
2 cups red lentils, picked over (13 ounces)
2 tablespoons chopped cilantro stems, plus chopped leaves for garnish
1/2 pound kale, stemmed and leaves coarsely chopped (4 cups)
1 1/2 teaspoons fresh lemon juice, plus lemon wedges for serving
Sea salt
Pepper

1
In a large saucepan, heat 1 tablespoon of the coconut oil.
2
Add the cumin, fennel and turmeric and cook over moderate heat, stirring constantly, until fragrant, about 1 minute.
3
Stir in the remaining 2 tablespoons of coconut oil and the onions and cook, stirring occasionally, until softened, 6 to 7 minutes.
4
Add the garlic, ginger and half of the sliced chiles and cook, stirring, for 1 minute.
5
Spoon half of the spiced onion mixture into a small bowl and reserve.
6
Add the chicken stock, coconut milk, red lentils and cilantro stems to the saucepan and bring to a simmer.
7
Cook over moderately low heat, stirring occasionally, until the lentils are tender, about 20 minutes.
8
Add the kale and cook until tender, about 5 minutes.
9
Stir in the lemon juice and season with salt and pepper.
10
Spoon the dal into bowls.
11
Top with the reserved onion mixture and the remaining sliced chiles.
12
Garnish with chopped cilantro and serve with lemon wedges.

426

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 16 ingredients. The key ingredients include: 3 tablespoons coconut oil, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1 teaspoon ground turmeric, and more.

Yes, Red Lentil Dal with Coconut Milk 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.

Red Lentil Dal with Coconut Milk and Kale

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