Spicy Thai Coconut Kale Red Lentil Dahl

August 7, 2013
Wicked
Recipes

Updated: February 21, 2022

40 minutes
2-4 servings
0.0

How cool would it be to fill a huge sand box with lentils! These wicked healthy power packed plant pods show off endless possibilities. Delicious bites of goodness packed with protien, essential amino acids (we hear these are good). Lentils are inexpensive, go with just about everything and there are plenty of different kinds available organic and heirloom. Yay! NON -GMO!! Lentils are quick and easy to prepare even for the novice kitchen player and offer themselves as sleek, sexy and innovative main ingredients and side dish that often steal the show, they’re not just your hippy grandpa’s healthy eating item any more. Lentils are becoming the go to grain thats really a bean.

Ingredients

1 cup PNW Red Lentils, soaked for @ least an hour is best, rinse
1, 13 oz. can organic light coconut milk
2.5 cups of water
1 medium onion, diced
4 cloves of garlic, sliced thin
1/2 cup dried apricots, sliced
2 handfuls of Kale, shredded
1/2 sheet of Organic Nori
Thai Red chili peppers, small handful
Kosher salt, pinch
Cinnamon, mini pinch
1 tsp. Sesame oil (optional)
7 Mint leaves

Instructions

Heat shallow pot on medium high heat
Add onions and garlic, saute for 30 seconds
Add red lentils, chili peppers and 3 cups of water and bring to boil
Add coconut milk, apricots, cinnamon and Nori sheet and bring to simmering boil until lentils are soft
Turn off heat, remove Nori sheet (if desired) add kale and cover for 3 mins
Add salt and stir before serving, use chopped mint for garnish