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Ashley’s 37 week Lentil and Kale Dal

November 17, 2013

Thank you to Ashley for the amazing lunch and for sharing her recipe for the most yummy lentil and kale dal:

As we’ve been preparing for the arrival of our bebit@ who will be with us shortly, I’ve been busy cooking and stocking the freezer with nutritious and hearty meals for some easy –to-reheat post-partum goodness.

Lentil and Kale Dal

Maria was here yesterday for our 37-week home visit and I had just made a large batch of lentil dal with kale based off of a recipe in the Moosewood Cookbook.  We ate a yummy lunch, and I will be freezing the rest of the batch. I love both lentils and kale, and this recipe is simple and quick for a warm and hearty winter meal.

Lentil and Kale Dal


1.5 cups lentils (I used red lentil, but any type would be fine)

4 cups water

2-5 dried chilis

¼ teaspoon turmeric

½ teaspoon salt

2 tablespoons ghee or vegetable oil


½ teaspoon cumin

1 cup onions, chopped

1 teaspoon ginger root, peeled and chopped

1 tablespoon lemon juice

1 teaspoon garam masala (or other masala blend)

4-5 cups of kale, chopped (spinach or other leafy greens can be used as well)

salt to taste

1.     Rinse the lentils.  In a pot, mix the lentils, water, chilis, turmeric, and salt. Bring to a boil, then reduce to a simmer and cook for approx.. 30 minutes or until lentils are soft.

2.     While the lentils cook, heat the ghee or oil in another pan.  Add the cumin and cook for 15 seconds.  Then add onions and ginger and cook for 5-10 minutes until the onions are soft and a little brown.

3.     When the lentils are soft, remove the chilis, and add the kale.  Stir until the kale softens.

4.     Stir into the mixture, the onion mixture, lemon juice, masala, and salt to taste.

5.     I like to serve the lentils with garlic naan (I cheat and buy the packaged naan from Trader Joe’s or Whole Foods)

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