Description
A nourishing and flavorful dish featuring lentils, kale, and coconut milk, perfect for cozy evenings.
Ingredients
Scale
- 2 tablespoons coconut oil (or peanut oil, or olive oil)
- 1 medium yellow onion, finely chopped (about 1 to 1.5 cups)
- 4 garlic cloves, smashed and peeled
- Kosher salt to taste
- 1 tablespoon finely grated fresh ginger
- 2 teaspoons yellow or brown mustard seeds
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin (or fennel)
- 1/2 teaspoon red pepper flakes
- 3 1/2 cups water
- 14-ounce can unsweetened coconut milk
- 1/2 cup red lentils
- 1/2 cup French green lentils
- 6 ounces kale (or baby spinach), leaves removed from stems, roughly chopped (about 6 cups)
- Fresh lime, for serving (optional)
Instructions
- In a large pot over medium-high, combine the oil, onion, garlic, and 1 teaspoon salt. Cover pot, turn heat to low, and cook for 7 to 9 minutes until the onion is softened and beginning to color.
- Stir in the ginger, mustard seeds, turmeric, coriander, fennel, and red pepper flakes. Cook, stirring often, until fragrant, about 1 minute.
- Add the water, coconut milk, lentils, and remaining 1/2 teaspoon salt, and bring to a boil.
- Reduce to low, cover, and simmer for about 40 to 50 minutes until the lentils break down.
- Stir in the kale and return to a simmer. Taste and season with salt if needed.
- Serve immediately or refrigerate for a future day; best enjoyed cold straight from the fridge.
Notes
For a deeper flavor, try toasting the mustard seeds in the oil before adding any other ingredients. Can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 50
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 15g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg