Red Lentil Dal with Coconut Milk and Kale
Melissa and Jasmine Hemsley
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 vegetable 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.
The dal can be refrigerated for 2 days. Reheat gently, adding more water if necessary to help thin it out.