This Easy one-pot Red Lentil and Kale Dahl is incredibly budget-friendly and packed with wholesome delicious plant-based ingredients. Lentil dahl is ideal for busy families who need wholesome, flavour-packed, budget-saving meat-free, vegetarian, vegan, and plant-based meals cooked quickly with little fuss. This delicious dahl recipe is also perfect for gluten-free diets as well as those following a no-oil diet.Pair up with rice and naan breads for a tasty veggie packed feast that is amazingly wholesome.
6garlic cloves[diced or sliced thin, or 2 teaspoons garlic puree or 2 teaspoons of garlic powder]
1inchginger root[about 15 grams, grated, or replace with 1 ½ teaspoons ginger powder or 2 teaspoons ginger puree]
225gramsred split lentils[rinsed and drained]
1bay leaf
1 ½tablespooncurry powder[such as Madras]
1teaspoonturmeric powder
80gramskale[chopped and tough stalks removed]
1litrevegetable stock[hot, plus extra if required]
At the end of cooking:
1tablespoonfresh lemon juice[a few squeezes from half a lemon, or to taste] optional
½teaspoonsugar
Optional garnish:
4tablespoonscoriander[cilantro, chopped, use more to garnish if liked]
red chilli or paprika flakes[a few sprinkles, to taste, can replace with fresh chilli slices for those who enjoy spiciness]
Instructions
Add the onions, garlic, ginger, red lentils, curry powder, turmeric, bay leaf and kale to the pot.
225 grams red split lentils, 1 medium onion, 6 garlic cloves, 1 inch ginger root, 1 bay leaf, 1 ½ tablespoon curry powder, 1 teaspoon turmeric powder, 80 grams kale
Pour in the hot vegetable stock. Add a little salt and black pepper.
1 litre vegetable stock
Bring to a gentle boil, lower the heat to low-medium, and pop a lid on the pot askew. Simmer for 25 minutes, stirring the dahl a few times during cooking to ensure the lentils all cook evenly and they don't stick to the pot. Extra vegetable stock can be added if necessary.
Once cooked remove the bay leaf. Stir though the sugar, fresh lemon juice,and the fresh coriander, if using, keeping some coriander back for the garnish.Stir and season with enough salt and black pepper to bring all the flavours together.
Serve with the extra coriander, and a sprinkle of red chilli or paprika flakes, if liked.
red chilli or paprika flakes
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Nutritional data does not include the lemon juice, coriander, or red pepper flakes which are all optional.
Leftovers can be stored within the refrigerator for up to 3 days.
Or freeze for 2-3 months.
Reheat by placing in a pan and stirring over a medium heat until piping hot. A little extra vegetable stock or some canned coconut milk can be added to loosen up the dahl if necessary, but don't add too much unless of course you want dahl soup! Which is also very tasty.
Stir through 1-2 teaspoons of garam masala powder at the end of cooking for extra flavour.
Extra vegetable stock can be added to the dahl if its too thick.
Add some canned coconut milk to the finished dahl for a creamy dahl meal.
For gluten-free dahl, use a gluten-free vegetable stock and check your curry powder for any gluten ingredients which can be added as thickeners.
Enjoy lentil dahl as a main dish with sides of rice, naan breads, chapati's, lentil or chickpea crisps, crackers, mango chutney, mint sauce or pickle, etc.
Mashed potato is a surprisingly tasty accompaniment for dahl, as is a baked sweet potato.
Or have a scoop of dahl as a side-dish alongside a larger Indian inspired feast.
Cooled lentil dahl can be packed firmly into a bowl or small food-safe tub and chilled. Once chilled use it as a lentil spread or as a lentil pate to enjoy with oatcakes, toasted bread, or thin slices of pumpernickel rye bread.
To bulk out the red lentil dahl into more portions mix through a few cups of roasted veggies after the dahl has been cooked. Such as roasted garam masala cauliflower, broccoli, Brussel sprouts, sweet potato or white potatoes.
To prepare roasted garam masala caulifloweror an alternative: prepare 2-4 cups of cauliflower florets and mix with a few teaspoons of garam masala powder or similar, sprinkle a little salt and pepper over, and roast on a baking tray for about 20-25 minutes at 180 C/ 356 Fahrenheit/ Gas 4. Exact cooking times will depend on the size of florets, and if using potatoes a longer cooking time will be required. Alternatively, roast the florets in an air-fryer.
[Cauliflower shrinks once roasted so prepare a little more than you think you need]
Roasted garam masala cauliflower is so tasty you'll have a hard time not munching it straight from the oven before it can be used for a recipe!
For more useful tips and substitutions do check out recipe notes and FAQ section above this recipe card.