Category: Dal
Rating: 4.10
Servings: 2


1/2 cup lentils; brown
1 1/2 cup water
1 teaspoon curry powder
1 tablespoon raisins; dark
4 whole cloves
1/2 small yellow onion; thinly sliced
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup diced carrot
1/4 cup chopped celery
1/2 cup diced potato
2 cup (1 small bunch) kale
2 tablespoon plain nonfat yogurt; for topping

Directions: How to Cook Curried Lentils And Kale Greens

Rinse and soak lentils in water for 15 minutes.

Meanwhile, remove stalks and spines from kale; rinse well and tear leaves into bite-size pieces. In a medium saucepan over high heat, bring 1/2 cup of water to a boil and stir in curry powder, raisins, cloves, onion, salt, pepper, carrot and celery; return to a boil. Add remaining water, and return to a boil. Add lentils and potato; return to boil. Reduce heat to low and cook uncovered until lentils are tender, about 15 minutes.

Place kale on top of lentils, cover and cook until reduced by half, about 5 to 7 minutes. When done, lentils should be tender but not mushy.

Remove from heat. Gently stir to combine kale and lentils. Transfer to bowls. Top each serving with portion of yogurt.

Per serving (1-1/2 cups): 242 calories, 3% fat (0.9g); 74% carbs, 23% protein.

Prep/cook time: 30 mins

>recipe from SHAPE Cooks Spring 1998. >form kitpath to eatlf cookbooks on 98Feb

Spinach or other fresh greens may be substitute for the kale; adjust cooking time.

Notes: DINNER MENU: Curried Lentils, cornbread muffin, tomatoes, water. Ethel W. Brennan is a food writer and cookbook author; occasionally she writes/edits for the San Francisco Chrinicle.

Recipe by: Ethel W. Brennan for SHAPE

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Related recipes:
East Chili Lima Beans With Fresh Dill (Dalna)
Masoor Dal - Indian Lentils
Bengali Red Lentil Dal
Dal Curry With Habaneros

Recent comments and reviews for this recipe:

lisa writes:

the protien of the dal and the calcium and vitamins in the kale makes this dish a nutricnal powerhouse.

Posted on 16 May 2008, 18:17 ET

Linda Schnabel writes:

I doubled the recipe and we loved the kale in it! What a great way to use fresh kale.

I'm not sure about those whole cloves! Are you supposed to eat those or fish them out later? It was like eating a stick of incense when you bit into one of those.

Needs a touch more salt, but really good!

Posted on 24 Feb 2009, 13:24 ET

Sarah Diligenti writes:

Great dish. Just cooked it today for the first time. Great use for kale.

Posted on 29 May 2010, 19:21 ET

Rebecca writes:

This dish lacked flavor--not enough salt or spices. By the time my lentils were cooked, the rest of the veggies were overcooked. I pureed everything and will force myself to eat it as a soup tomorrow (with extra seasoning, of course).

Posted on 18 Aug 2010, 21:25 ET

Sarah writes:

Added more salt and some garlic powder & it went from good to great :)

Posted on 22 Jun 2011, 22:27 ET

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