Red Lentil Dal with Coconut Milk and Kale
- 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 litre chicken or veg stock or broth
- One can unsweetened coconut milk
- 2 cups red lentils, picked over
- 2 tablespoons chopped coriander stems, plus chopped leaves for garnish
- 2 large handfuls kale, stemmed and leaves coarsely chopped
- 1 1/2 teaspoons fresh lemon juice, plus lemon wedges for serving
- Sea salt
- 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 coriander 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 coriander and serve with lemon wedges.