© Nicholas Hopper
Active Time
30 MIN
Total Time
1 HR
Yield
Serves : 6

Bloggers Melissa and Jasmine Hemsley serve these creamy, superflavorful lentils with vibrant toppings: spice-cooked onions, red chiles and chopped cilantro. Slideshow: More Lentil Recipes

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

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