Food Recipes Soups Lentil Soups Red Lentil Dal with Coconut Milk and Kale 5.0 (5,902) 13 Reviews Bloggers Melissa and Jasmine Hemsley serve these creamy, super-flavorful lentils with vibrant toppings: spice-cooked onions, red chiles, and chopped cilantro. By Melissa Hemsley and Jasmine Hemsley Updated on September 30, 2023 Save Rate PRINT Share Close Photo: © Nicholas Hopper Active Time: 30 mins Total Time: 1 hr Yield: 6 servings Jump to recipe Frequently asked questions Is masoor dal the same as red lentils? Yes, masoor dal and split red lentils are the same thing, though masoor dal commonly refers to Indian-spiced red lentils specifically, like this dish. Here, our red lentils are enlivened with cumin, fennel, and turmeric and perfumed with garlic, ginger, and chiles. Coconut milk adds creamy richness; kale provides contrast in color and texture. Do you have to soak red lentils before cooking? Red lentils only need to simmer for about 20 minutes to become tender, so there's no need to soak them beforehand unless you're aiming to increase digestibility. You will want to give them a good rinse, however, to remove any residual dirt and debris. Note from the Food & Wine Test Kitchen Like soup, dal becomes even more delicious the next day, after the flavors have had a chance to mingle and meld. This dish can be made a couple days ahead and refrigerated; reheat gently, adding more water if necessary to help thin it out. Suggested Pairing Juicy Chenin Blanc from the Loire Valley is a good pick for dishes that have a lot of varied flavors, like this spicy coconut dal. Cook Mode (Keep screen awake) Ingredients 3 tablespoons coconut oil, divided 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1 teaspoon ground turmeric 2 onions, halved and thinly sliced 3 garlic cloves, finely chopped 2 tablespoons finely chopped fresh ginger 2 small fresh red chiles, thinly sliced, divided 1 quart chicken stock or broth 1 (14-ounce) can coconut milk 2 cups red lentils, picked over (13 ounces) 2 tablespoons chopped cilantro stems, plus chopped leaves for garnish 1/2 pound kale, stemmed and leaves coarsely chopped (4 cups) 1 1/2 teaspoons fresh lemon juice, plus lemon wedges for serving Sea salt Freshly ground black pepper Directions In a large saucepan, heat 1 tablespoon of the coconut oil. Add the cumin, fennel, and turmeric and cook over moderate heat, stirring constantly, until fragrant, about 1 minute. Stir in the remaining 2 tablespoons of coconut oil and the onions and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the garlic, ginger, and half of the sliced chiles and cook, stirring, for 1 minute. Spoon half of the spiced onion mixture into a small bowl and reserve. Add the chicken stock, coconut milk, red lentils, and cilantro stems to the saucepan and bring to a simmer. Cook over moderately low heat, stirring occasionally, until the lentils are tender, about 20 minutes. Add the kale and cook until tender, about 5 minutes. Stir in the lemon juice and season with salt and pepper. Spoon the dal into bowls. Top with the reserved onion mixture and the remaining sliced chiles. Garnish with chopped cilantro and serve with lemon wedges. Originally appeared: February 2015 Rate It Print