Curried Lentils with Kale (Print Version)
# Ingredients:
→ Base
01 -
2 tablespoons coconut oil or peanut oil (or olive oil)
02 -
1 medium yellow onion, finely chopped (1-1.5 cups)
03 -
4 garlic cloves, smashed and peeled
04 -
1 tablespoon finely grated fresh ginger
→ Spices
05 -
2 teaspoons yellow or brown mustard seeds
06 -
2 teaspoons ground turmeric
07 -
1 teaspoon ground coriander
08 -
1 teaspoon ground cumin or fennel
09 -
1/2 teaspoon red pepper flakes
10 -
Kosher salt
→ Main Components
11 -
31⁄2 cups water
12 -
14-ounce can unsweetened coconut milk
13 -
1/2 cup red lentils
14 -
1/2 cup French green lentils
15 -
6 ounces kale (about 6 cups), leaves removed from stems and roughly chopped
16 -
Fresh lime for serving (optional)
# Instructions:
01 -
In a large pot over medium-high heat, combine oil, onion, garlic and 1 teaspoon salt. Once sizzling, cover, reduce heat to low, and cook until onion softens and begins to color, stirring occasionally, about 7-9 minutes.
02 -
Stir in ginger, mustard seeds, turmeric, coriander, cumin/fennel and red pepper flakes. Cook while stirring until fragrant, about 1 minute.
03 -
Add water, coconut milk, both types of lentils, and remaining 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover and simmer for 40-50 minutes, stirring occasionally, until lentils break down.
04 -
Stir in the chopped kale and return to a simmer. Taste and adjust salt if needed. Serve hot, or cool and refrigerate for later use.
# Notes:
01 -
This curry tastes even better the next day and can be served cold straight from the fridge
02 -
Recipe can be doubled easily
03 -
Adapted from Milk Street's Goan lentil curry recipe