Kale Curried Red Lentils

Simple kale curried red lentils that are ready in 30 minutes

Course Side Dish

Cuisine Indian

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings people

Calories 1104kcal

Author Healing Tomato

Ingredients

For the Red Lentils

6 cup Water
2 cup Red Lentils

For Massaging the Kale

5 cup Kale Stem removed and chopped
1 Tbsp Olive Oil

For the Curry

1 Tbsp Olive Oil
1 tsp Cumin Seeds
1 Tbsp Garlic Crushed (about 4 cloves of garlic)
1/4 cup Red Onions finely diced
1 Thai Red Chili Deseeded, finely diced (adjust to taste)
1 Tbsp Curry Powder
1/2 cup Coconut Milk divided into 2 parts
1 tsp Salt adjust to taste
1/4 cup Cashew Halves
1 Tbsp Dried Cranberries
1/4 Lime Juiced

Instructions

Bring the water to a boil before adding the lentils to it
While water is boiling, place kale and oil in a glass container
Gently massage the kale for 5 minutes and refrigerate
After boiling the red lentils for about 20 minutes, turn of the heat
Drain any remaining water from the red lentils and use it as stock in future recipes
In a stainless steel pan, add the oil and heat on medium for 30 seconds
Add the cumin seeds and garlic
Mix it for a few seconds
Add the onions and Thai red chili
Saute for about 2 minutes on medium heat
Add the curry powder and mix
Add the coconut milk and mix well
Add the cooked red lentils and kale. Mix well
Add the remaining coconut milk and the rest of the ingredients
Mix it well one last time and serve

Video

Notes

- The Thai red chili can be spicy. When chopping them, I recommend using gloves

- To know when the red lentils are done boiling, use a spoon to mush a couple. If they mush with little effort, they are ready. Also, they will have lost all their color when done. That's another way to know that they are done.

- The water remaining after boiling the red lentils is very nutritious. Do not throw it away. Use it in future recipes like soups, curry or stir fry

- These lentils are the perfect meal-prep recipe. So, transfer to meal prep containers and use them later in the week. If you are refrigerating the lentils, use them up in a week. If you are freezing them, use them up in about a month. I don't recommend microwaving them after removing them from the freezer. Instead, heat it up stove-top for best taste.

Nutrition