Curried Lentils with Kale and Coconut Milk (Masoor Dal)

ALEXANDRA'S KITCHEN
16Ingredients
65Minutes

Ingredients

US|METRIC
  • 2 tablespoons coconut oil (or peanut oil, or olive oil)
  • 1 yellow onion (medium, finely chopped, to yield 1-1.5 cups)
  • 4 garlic cloves (smashed and peeled)
  • kosher salt
  • 1 tablespoon fresh ginger (finely grated)
  • 2 teaspoons brown mustard seeds (or yellow)
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin (or fennel)
  • 1/2 teaspoon red pepper flakes
  • 3 1/2 cups water
  • 14 ounces unsweetened coconut milk
  • 1/2 cup red lentils
  • 1/2 cup French green lentils
  • 6 ounces kale (or baby spinach, about 6 cups, leaves removed from stems, roughly chopped)
  • fresh lime (for serving, optional)
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