Curried Lentils Kale (Print Version)
# Ingredients:
→ Base
01 -
1 medium yellow onion, chopped finely (makes about 1 to 1.5 cups)
02 -
4 peeled garlic cloves, smashed
03 -
1 tablespoon fresh ginger, grated finely
04 -
2 tablespoons peanut, olive, or coconut oil
→ Spices
05 -
1 teaspoon of ground fennel or cumin
06 -
Kosher salt to taste
07 -
1/2 teaspoon of crushed red pepper flakes
08 -
2 teaspoons of turmeric powder
09 -
1 teaspoon coriander (ground)
10 -
2 teaspoons mustard seeds (yellow or brown)
→ Main Components
11 -
Half a cup of French green lentils
12 -
14-ounce can of plain coconut milk (unsweetened)
13 -
Half a cup of red lentils
14 -
Fresh lime wedges for optional garnishing
15 -
31⁄2 cups of water
16 -
6 loosely packed cups of kale (about 6 ounces), stems removed and leaves roughly chopped
# Instructions:
01 -
Start by heating oil in a large pot on medium-high heat. Toss in onion, garlic, and a teaspoon of salt. Lower the heat to a gentle simmer once it sizzles. Cover and stir every now and then until onion gets soft and starts turning golden in color. This should take around 7-9 minutes.
02 -
Throw in the ginger first and then the mustard seeds, turmeric, coriander, cumin or fennel, and red pepper flakes. Stir them for about a minute until their aroma really comes through.
03 -
Pour in the water along with the coconut milk, both lentil types, and 1/2 teaspoon salt. Let it boil. Once it does, reduce the heat to low and place a lid on the pot. Cook for 40-50 minutes on a gentle simmer, stirring occasionally until the lentils are tender and start to dissolve.
04 -
Mix in the kale and bring the mixture to a low boil again. Taste it and adjust the salt. You can serve it warm or cool it down and save it in the fridge for later.
# Notes:
01 -
Flavors deepen overnight, so you can even enjoy it cold from the fridge.
02 -
This doubles well if you want a bigger batch.
03 -
Inspired by Milk Street's version of Goan lentil curry.