In need of some new ways to use your kale this week? Salads and sauteed greens can get a little mundane after awhile. But hiiding your kale in this flavor-packed red lentil dal is an exciting way to use up your greens and you’ll hardly notice you’re eating ’em! This dish is flavorful, nourishing, and so satisfying.

**Side note: You can get your red lentils from the SLO Veg Marketplace. Get them delivered with your harvest box this week!

Recipe from: Melissa Hemsley and Jasmine Hemsley from Food and Wine


  • 3 tablespoons coconut oil
  • 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
  • 1 quart chicken stock or broth
  • One 14-ounce can unsweetened 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
  • Pepper

For full recipe click here.


*The featured image is a stock photo meant to represent this dish.