2 tablespoons chopped cilantro stems, plus chopped leaves for garnish
1/2 pound kale, stemmed and leaves coarsely chopped (4 cups)
1 1/2 teaspoons fresh lemon juice, plus lemon wedges for serving
sea salt and pepper
Instructions
In a large saucepan, heat 1 tablespoon of the coconut oil.
Add the cumin, fennel and turmeric and cook over moderate
heat, stirring constantly, until fragrant, about 1 minute. Stir
in the remaining 2 tablespoons of coconut oil and the
onions and cook, stirring occasionally, until softened, 6 to 7
minutes. Add the garlic, ginger and half of the sliced chiles
and cook, stirring, for 1 minute. Spoon half of the spiced
onion mixture into a small bowl and reserve.
Add the chicken stock, coconut milk, red lentils and cilantro
stems to the saucepan and bring to a simmer. Cook over
moderately low heat, stirring occasionally, until the lentils
are tender, about 20 minutes. Add the kale and cook until
tender, about 5 minutes. Stir in the lemon juice and season
with salt and pepper.
Spoon the dal into bowls. Top with the reserved onion
mixture and the remaining sliced chiles. Garnish with
chopped
cilantro and serve with lemon wedges.
Originally Submitted
3/7/2020
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