Easy Recipe
Prep Time
15 minutes
Cook Time
55 minutes

I add kale to everything because it's such a nutrient dense green leafy vegetable and I grow it almost year-round in my gardens. Of course, you could add spinach, chard, broccoli leaves, or any other green you have on hand. You can also add diced zucchini, diced carrots, and whatever vegetables you like to this. I like to keep it simple, this way I can prepare it in 10 minutes or less then walk away from it while it is simmering on the stove. Serve dal with a dollop of Spicy Peach Chutney and cooked Sticky Brown Rice.

Read more about this recipe on the blog.

Lentil and Kale Dal

2 tablespoons extra virgin olive oil
1 small onions finely diced
2 tablespoons finely chopped fresh ginger
2 teaspoons ground cumin
2 teaspoons turmeric powder
1½ teaspoons garam masala
¼ teaspoons cayenne pepper (optional)
2½ cups French lentils sorted and rinsed
6 cups water
4 cups chopped kale
1½ teaspoons sea salt
1 handfuls chopped cilantro