Kale and Lentil Power with Turmeric and Coconut Milk

Kale and Lentil Power with Turmeric and Coconut Milk

Simmered red lentils turn silky and golden, mellowed by coconut milk and warm turmeric.

Total 40 min Makes 4 servings Calories 365/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

This hearty stew pairs quick-cooking red lentils with coconut milk and turmeric for a creamy, lightly spiced base, then folds in kale for color and bite. It comes together in one pot and makes a satisfying weeknight dinner over rice, or a nourishing lunch on its own.

Ingredients

  • 1 tablespoon coconut oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • 1 cup dried red lentils, rinsed
  • 1 can diced tomatoes
  • 1 can coconut milk
  • 2 cups vegetable broth
  • 4 cups kale, stemmed and chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • fresh cilantro, chopped, for serving

Method

  1. Heat the coconut oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.

  2. Stir in the garlic, ginger, turmeric, cumin, and red pepper flakes, and cook until fragrant, about 1 minute.

  3. Add the rinsed lentils, diced tomatoes, coconut milk, and vegetable broth, and stir to combine.

  4. Bring to a boil, then reduce heat to low, cover, and simmer until the lentils are tender, about 20 minutes, stirring occasionally.

  5. Stir in the chopped kale, salt, and black pepper, and cook until the kale is wilted and tender, about 5 minutes.

  6. Remove from heat and stir in the lemon juice. Taste and adjust seasoning as needed.

  7. Ladle into bowls and top with fresh cilantro before serving.

Rate this recipe

★ 4.4 (1)

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    Kale and Lentil Power with Turmeric and Coconut Milk

    This hearty stew pairs quick-cooking red lentils with coconut milk and turmeric for a creamy, lightly spiced base, then folds in kale for color and bite. It comes together in one pot and makes a satisfying weeknight dinner over rice, or a nourishing lunch on its own.

    40 min 4 servings 365 cal

    Ingredients

    • 1 tablespoon coconut oil
    • 1 small onion, diced
    • 3 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 1 1/2 teaspoons ground turmeric
    • 1 teaspoon ground cumin
    • 1/4 teaspoon red pepper flakes
    • 1 cup dried red lentils, rinsed
    • 1 can diced tomatoes
    • 1 can coconut milk
    • 2 cups vegetable broth
    • 4 cups kale, stemmed and chopped
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 tablespoon fresh lemon juice
    • fresh cilantro, chopped, for serving

    Method

    1. 1

      Heat the coconut oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.

    2. 2

      Stir in the garlic, ginger, turmeric, cumin, and red pepper flakes, and cook until fragrant, about 1 minute.

    3. 3

      Add the rinsed lentils, diced tomatoes, coconut milk, and vegetable broth, and stir to combine.

    4. 4

      Bring to a boil, then reduce heat to low, cover, and simmer until the lentils are tender, about 20 minutes, stirring occasionally.

    5. 5

      Stir in the chopped kale, salt, and black pepper, and cook until the kale is wilted and tender, about 5 minutes.

    6. 6

      Remove from heat and stir in the lemon juice. Taste and adjust seasoning as needed.

    7. 7

      Ladle into bowls and top with fresh cilantro before serving.