Recipe Detail

Curried Lentils with Kale and Coconut Milk (Masoor Dal)

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  1. 2 tablespoons - coconut oil or peanut oil or olive oil
  2. 1 - medium yellow onion, finely chopped to yield 1.5 cups
  3. 4 cloves - garlic, smashed and peeled
  4. - kosher salt
  5. 1 tablespoons - finely grated fresh ginger
  6. 2 teaspoons - yellow or brown mustard seeds
  7. 2 teaspoons - ground turmeric
  8. 1 teaspoons - ground coriander
  9. 1 teaspoons - ground cumin or fennel
  10. 1/2 teaspoons - red pepper flakes
  11. 3 1/2 cups - water
  12. 1 cans - 14 oz. unsweetened coconut milk
  13. 1/2 cups - red lentils
  14. 1/2 cups - French green lentils
  15. 6 ounces - kale or baby spinach, about 6 cups, leaves removed from stems, roughly chopped
  16. - fresh lime, for serving, optional


In a large pot over medium-high heat, combine the oil, onion, garlic and 1 teaspoon of the salt. When it starts to sizzle, cover the pot, turn down heat to low and cook, stirring occasionally, until the onion has softened and is just beginning to get some color, about 7 to 9 minutes.

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, then bring to a boil. Reduce the heat to low, cover the pot and let simmer, stirring once or twice, until the lentils have broken down, about 40 to 50 minutes.

Stir in the kale and return to a simmer over medium-low heat. Taste and season with salt if desired.

Serve immediately or cool and refrigerate for a future day — it’s good cold straight from the fridge.




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