Red Lentil Dal

with Coconut Milk & Kale
Serve these coconutty, spicy lentils with spice-cooked onions, red chiles and chopped cilantro. Original from Food & Wine.

Ingredients

  • 3 Tbsp coconut oil
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp ground turmeric
  • 1 Tbsp cinnamon
  • 1 tsp chili powder
  • 2 onions, halved and thinly sliced
  • 3 garlic cloves, finely chopped
  • 1 quart chicken or vegetable stock or broth
  • 1 (14-oz) can unsweetened coconut milk
  • 2 cups red lentils
  • 2 Tbsp chopped cilantro stems, plus chopped leaves for garnish
  • 1/2 lb kale, stemmed and leaves coarsely chopped (4 cups)
  • 1-1/2 tsp fresh lemon juice, plus lemon wedges for serving
  • Red chiles, optional
  • Sea salt
  • Pepper

Directions

  1. Heat 1 Tbsp of coconut oil in a large saucepan. Add cumin, fennel, turmeric, cinnamon, and chili powder and cook over medium heat, stirring constantly, until fragrant, about 1 minute.
  2. Stir in remaining 2 Tbsp coconut oil, and onions and cook, stirring occasionally, until softened, 6 to 7 minutes. Add garlic and sliced chiles, if desired, and cook, stirring, for 1 minute. Set aside half of the mixture.
  3. Add chicken stock, coconut milk, red lentils, and cilantro stems to the pan and bring to a simmer. Cook over medium-low heat, stirring occasionally, until the lentils are tender, about 20 minutes. Add kale and cook until tender, about 5 minutes. Stir in lemon juice and season with salt and pepper.
  4. Spoon into bowls and top with the reserved onion mixture and sliced chiles. Garnish with chopped cilantro and serve with lemon wedges.

Serves 6