Red Lentil, Kale & Carrot Dal
Red Lentil, Kale & Carrot Dal
This comforting Red lentil, Kale & Carrot dal is a powerhouse of nourishing ingredients. Red lentils provide plant-based protein and fibre, supporting steady energy and healthy digestion. Tomatoes are rich in antioxidants, including lycopene, which helps reduce inflammation and protect cells. Kale delivers phytonutrients such as glucosinolates and carotenoids, which support detoxification, and offers antioxidant […]
Servings
4
Prep time
Cook time
Recipe
Vegaterian, Gluten Free
Ingredients
- 1-2 tbsp extra-virgin olive oil
- 4 cups vegetable stock
- 1 medium onion, finely chopped
- 3 cups chopped kale, ribs removed
- 2 cloves garlic, minced
- Juice small lemon
- 1 tsp minced fresh ginger
- Sea salt & pepper, to taste
- 1 tsp ground coriander
- Fresh coriander, toasted nuts or seeds, to garnish
- 1 tsp ground cumin
- Brown basmati rice or warm naan, to serve
- 1 tsp garam masala
- 1 tsp curry powder
- 1 tsp ground turmeric
- ½ tsp chilli flakes
- 1 cup red lentils, rinsed
- 400g tin diced tomatoes
Method
- Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 4 mins. Add garlic and ginger and cook for 1 min. Stir in coriander, cumin, garam masala, curry powder, turmeric and chilli fl akes and cook for about 30 secs.
- Add lentils and carrots to pot followed by diced tomatoes and vegetable stock and stir to combine. Bring mixture to a boil, then reduce heat to low and simmer, uncovered, for 15-20 mins or until lentils and carrots are soft and dal has thickened, stirring occasionally to prevent sticking.
- During the last 5 mins of cooking, stir in chopped kale until wilted but still bright green.
- Stir through lemon juice and add extra sea salt or pepper if needed, then garnish with fresh coriander, toasted nuts or seeds. Serve with brown basmati rice and warm naan bread.
- Tip: For a creamier texture, stir in some coconut milk.
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