This super flavorful red lentil dish has easily become one of our go-tos for a weeknight meal.
It has a creamy, almost velvety texture that pairs well with brown rice. And it’s incredibly nourishing, full of protein-packed red lentils, a little collard crunch, and warming flavors, like ginger and turmeric. Plus, it has coconut milk for a satisfying richness, and a hint of citrus to balance everything out.
Feel free to swap the greens for that of your choosing. Both kale and spinach would work, too. And while not traditional, we like to top ours with a squeeze of Sriracha. Extra cilantro would be nice, too. Oh, and a side of naan if you really want to take it up a notch.
(P.S…it’s cat approved.)
Creamy Red Lentil Dal with Collards and Coconut Milk
- December 1, 2021
- Serves 5
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Ingredients
- 2 Tbsp. coconut oil
- 1 onion, diced
- 3 garlic cloves, finely chopped
- 2 Tbsp. ginger, minced finely chopped fresh ginger
- 1.5 tsp. turmeric
- 1 tsp. cumin seeds
- 1 tsp. caraway seeds
- 1/4 tsp. cayenne, optional
- 4 cups water
- 1 (14-oz.) can coconut milk
- 2 cups red lentils
- 1 carrot, chopped
- 2 Tbsp. cilantro
- 4 cups collard greens, chopped
- 3/4 of a lemon, juiced
- Salt, to taste
Directions
- Step 1
- In a large skillet, heat coconut oil over medium-high. Add the onions, garlic, and ginger. Cook, stirring occasionally, for 6-7 minutes, until onions are translucent. Make a well in the onions so that you can see the bottom of the pan at the center. Add the turmeric, cumin, and caraway seeds. Cook for 60 seconds, stirring continuously, until fragrant.
- Step 2
- Add the water, coconut milk, red lentils, carrot, and cayenne, if using. Add a generous amount of salt, to season. Bring to a simmer. Cook over low heat, stirring occasionally, until the lentils are tender, about 20 minutes. Add the collards, cilantro, and lemon. Cook until collards are tender, about 5 minutes. Adjust salt, if needed. Serve atop rice.
