Green Lentil Dal recipe
Lentils are small, but these mighty legumes are full of health benefits – making them perfect for those who like to live an active life.
They’re a great source of protein and iron, which can help boost your performance on the pitch or in the gym. And they can help your body recover afterwards with the help of important minerals and antioxidants. As a bonus, the dried chilis in this recipe add a nice bit of spice to your menu.
- Yield: 4 Servings
- Prep Time: 30 minutes
- Total Time: 30 minutes
- 1 tablespoon coconut or vegetable oil
- 1 teaspoon cumin seeds
- ½ teaspoon ground turmeric
- 1 teaspoon fennel seeds
- 1 yellow onion, diced
- 2 ½ centimetres ginger, minced
- 2 garlic cloves, minced
- 1 cup green lentils
- 1 can coconut milk
- 1 cup vegetable broth
- 2 dried chili peppers
- 1 bunch kale, destemmed and roughly chopped
- 1 lime, juiced
- Salt and pepper to taste
- Fresh coriander
- Naan or other bread, for serving.
- In a medium saucepan, heat the oil over medium heat.
- Add the cumin seeds, turmeric and fennel seeds and toast, stirring constantly, until fragrant, about 1 minute.
- Add the onion, ginger and garlic to the skillet and cook until softened, about 5 minutes.
- Add the lentils, coconut milk, broth, dried peppers and a sprinkle of salt to the saucepan.
- Adjust heat to medium, cover and simmer for about 20 minutes, until the lentils are tender.
- Stir in the kale and cook for another 5 minutes, until wilted.
- Squeeze in the lime juice and season with salt and pepper to taste. Top with coriander and serve with naan or other bread.