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- Spicy Kale Topped Red Lentil Dhal
Spicy Kale Topped Red Lentil Dhal
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4 serving
Prep time:
Cook time:
Serves: 4
Fragrant and full of goodness, this satisfying dhal is the ideal vegetarian comfort food.
Cook's tip: On extra hungry-days we love adding a soft-boiled or poached egg on top.
Cook's tip: On extra hungry-days we love adding a soft-boiled or poached egg on top.
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Ingredients
- 150g red lentils
- 100g kale, chopped
- 400ml light coconut milk
- 800ml vegetable stock
- 2 onions, finely chopped
- 1 large potato, peeled and cubed
- 6 cloves garlic, chopped, plus 1 peeled
- 4 cm fresh ginger root, peeled and finely chopped
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 heaped tbsp Indian curry paste
- 1 red chilli, deseeded and chopped
- 3 tbsp olive oil
Method
Step 1
In a large pan, heat 2tbsp oil and cook the onions for 6-8 mins until soft and beginning to colour.
Step 2
Add the chopped garlic, ginger, cumin, mustard seeds and curry paste and cook for 2 mins more.
Step 3
Add the potato, lentils, stock and coconut milk. Bring to the boil, then cover and simmer for 20 mins, stirring from time to time until the lentils are soft but just holding their shape.
Step 4
Meanwhile, in a large non-stick pan, heat the remaining 1tbsp oil, add the peeled garlic clove, let it sizzle then add the kale and chilli. Stir for a few mins until it wilts, then remove the garlic and season.
Step 5
Taste and season the dhal and serve in bowls with a spoonful of the garlicky kale.
Shop the ingredients
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