Curried Lentils with Kale and Coconut Milk (Masoor Dal)
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This curried lentil recipe, a vegan one-pot wonder, is spiced with turmeric, mustard seeds, cumin, and fresh ginger. Coconut milk offers a richness and subtle sweetness, balancing out the heat and spice. A heap of kale (or spinach) makes it a meal.
It’s getting to be that time of year: when nothing is sounding particularly delicious, when I’m over roasting root vegetables, when I’m not craving anything, when I find myself staring at the pantry, then inevitably reaching for the lentils and spices and coconut milk.
I’m not even sure why I made this recipe — I have two other curried lentil recipes that I love — but as I reflected (as one does after eating lentils?), I realized there were several influences:
- The promising title: 10 Minutes to the Richest Indian Soup.
- The accompanying enticing photo of a brilliant yellow broth laced with wilting greens.
- The realization that this new curry essentially combined the favorite elements of both lentil recipes I love — the ginger and coconut milk from one, the amped-up spices from the other — with the added bonus of a heap of spinach, making it a one-bowl wonder.
How to Make Curried Lentils
This is the basic process for making curried lentils:
- Starting by sweating onions and garlic until soft.
- Add spices — turmeric, coriander, cumin seed, fennel, crushed red pepper flakes, mustard seeds, and ginger — and cook for a minute or two.
- Add lentils and liquid: here we use a combination of water and coconut milk.
- Finishing with some sort of garnish (optional).
This is a dish that can be tailored to your liking by adding more or less of any of the spices, and it’s forgiving, too — if you don’t have a spice or two, it will likely turn out well anyway.
This version comes from Milk Street, and I’ve made a few small changes, which I’ve noted below. The most significant difference is the use of French green lentils, which hold their shape, in addition to red, which break down. The combination of textures is nice.
PS: Addictive Black Lentils with Spinach and Labneh
Here’s the play by play: Gather your ingredients.
These are the two types of lentils I use:
A microplane is great for finely grating ginger.
Sweat the minced onion and smashed whole garlic cloves in coconut (or other) oil.
Add the spices.
Add the lentils, water, and coconut milk and simmer for about 50 minutes.
Meanwhile, chop up some kale or other greens.
Stir them in.
Serve!
PrintCurried Lentils with Kale and Coconut Milk (Masoor Dal)
- Total Time: 1 hour 5 minutes
- Yield: 4-6
Description
Adapted from Milk Street‘s recipe for Goan lentil curry (masoor dal).
I’ve made a few small changes:
- In place of fennel, I’ve used cumin. The two spices are not similar, but I like cumin, and I like cumin in curries. You could certainly use both.
- I like to toast the cumin and coriander seeds and grind them in a mortar and pestle, but using pre-ground spices is fine.
- I like to use two kinds of lentils: French green lentils, which hold their shape, and red lentils, which break down. You certainly could use all red, which is what the recipe calls for.
- I’ve use kale in place of spinach.
- I omit the coconut and tomato garnish.
Don’t be afraid to make this ahead of time — it’s even tastier on day two. Recipe doubles well, too.
Ingredients
- 2 tablespoons coconut oil or peanut oil (or olive oil)
- 1 medium yellow onion, finely chopped, to yield 1-1.5 cups
- 4 garlic cloves, smashed and peeled
- Kosher salt
- 1 tablespoon finely grated fresh ginger
- 2 teaspoons yellow or brown mustard seeds
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin or fennel
- 1/2 teaspoon red pepper flakes
- 31⁄2 cups water
- 14-ounce can unsweetened coconut milk
- 1/2 cup red lentils
- 1/2 cup French green lentils
- 6 ounces kale (or baby spinach), about 6 cups, leaves removed from stems, roughly chopped
- fresh lime, for serving, optional
Instructions
- In a large pot over medium-high, combine the oil, onion, garlic and 1 teaspoon salt. When you hear a sizzle, cover the pot, turn heat to low, and cook, stirring every so often, until the onion has softened and is just beginning to color, 7 to 9 minutes. Stir in the ginger, the mustard seeds, turmeric, coriander, fennel and red pepper flakes. Cook, stirring often, until fragrant, about 1 minute. Add the water, coconut milk, lentils, and remaining 1/2 teaspoon salt, then bring to a boil. Reduce to low, cover and simmer, stirring once or twice, until the lentils have broken down, 40 to 50 minutes.
- Stir in the kale and return to a simmer. Taste and season with salt if desired. Serve immediately or cool and refrigerate for a future day — it’s good cold straight from the fridge.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
This post may contain affiliate links. Please read my disclosure policy.
143 Comments on “Curried Lentils with Kale and Coconut Milk (Masoor Dal)”
We made this a few days ago and it was amazing. Had it for 2 nights, and as you say, it got better the 2nd night. We used spinach for the greens and red lentils. Also used Trader Joe’s frozen garlic and ginger to save time. Had some frozen pita bread and had that with. It was all wonderful. Thanks for posting and the step by step directions.
So great to hear this, Don and Peggy! Thanks so much for writing and sharing all of your notes — so helpful for others.
I just made this after watching your story on Instagram today.
The flavors are wonderful and definitely hit the spot. I can’t wait to eat it again tomorrow! Thanks for all the great recipes and stories.
So nice to hear this, Alan! Thanks so much for writing. And thanks for the kind words, too 🙂
This is an amazingly delicious recipe with perfectly blended complimentary flavors! Superb!!
Wonderful to hear this!
This was delish! My 4yo, 2yo and 8mo all had second helpings. I made some naan to go with it as well as rice and a dollop of natural coco yoghurt on top. Divine! Thanks Ali!
Amazing! So nice to hear this, Prudence. Naan + coconut yogurt sounds lovely 🙂 🙂 🙂
I stapled over the 1/2 tsp red pepper flakes and thought it read 2 tsp. Turned out verrrrrrry spicy, but equally delicious!🔥🔥🔥
Oh noooooo! That would be VERY spicy. SO glad it wasn’t ruined and that you enjoyed it even so. Thanks for writing!
I have made this many times because it’s so aromatic and tasty. Today, I made it in the Instant Pot (lentil/water ratio 1/3): cooked for 10 min at high pressure followed by quick release, added spinach and coconut milk after the pressure cooking time. Worked really well.
Genius!! Thank you so much for sharing your IP method. People ask me all the time about lentils in the IP, and I have never tried, so I never know how to advise. Now I do. Thanks!
I love this recipe! I also add chopped carrots and some fresh mushrooms sometimes too.
Oh yum, that sounds so good. So nice to hear this, Gail!
I made this today, and got approval from two picky teenagers. I added some chopped fennel, too, inspired by the original aniseed. Thanks for this!
Great to hear this, Shari!
Amazing. Definitely one of our new favorites. The layer of flavors is perfect. Served with rice on the side and warm pitas for dipping. Quick and easy to put together. Was able to clean up and enjoy a glass of wine while waiting for it to finish simmering. Thank you for sharing this wonderful recipe.
So nice to hear this, Rose! I love that sort of cooking timeline, when cleanup is done before the meal is ready. Enough time for a glass of wine is the ultimate 🙂 Thanks so much for writing.
This is a wonderful recipe! It comes together quickly, the ingredients are inexpensive, it tastes delicious and satisfying, and it even freezes well! Definitely a keeper.
Great to hear this, Marie! Thanks so much for writing. I love this one, too 🙂 🙂 🙂
This is honestly a staple in my household. Sometimes I add roasted cauliflower and mushrooms or tofu, sometimes I use collard greens instead of Kale. Delicious every time.
So nice to hear this, Leah! Love that you change it up with what you have on hand. It’s one of my favorites, too. Thanks for writing!
This was very just perfect to make once the weather starts to chill. I didn’t have mustard seeds, so substituted 1/2t of garam masala for the mustard, and I chopped fresh chili peppers in place of the dried chilis. This is a keeper!
Great to hear, Jules! All of your substitutions sound wonderful. Thanks so much for writing and sharing your notes.
Love this recipe! Have made it several times, and it’s delicious. I add extra ginger, garlic and cumin. I now make 3x the batch so as to give some away and free the rests. It freezes well.
So nice to hear this, Marie! Love the idea of adding extra spices. And you are smart to make 3x the batch … I need to do this. Thanks so much for writing!
Wow! I never ever leave recipe reviews but I just had to write this… this was absolutely DELICIOUS! What a big hit. All the spices blend together perfectly and it’s just a flavor explosion in your mouth. Seriously, well done. Served it on top of basmati rice. So yum. Thanks for sharing this!
Yay! So nice to hear this. It’s one of my absolute favorites, especially this time of year.
Absolutely delicious recipe!!! I loved the subtle bitterness of the kale and mustard seeds. The only thing I added was a bit of brown sugar to add just a touch of balancing sweetness. Will definitely be making this again and again
Great to hear this, Sarah! Thanks so much for writing and sharing your notes 🙂
Im curious. If using already cooked lentils, how much would you use? I like to make a big batch of green lentils and freeze them.
I would say 3 to 4 cups of cooked lentils.
This was delicious. I had to make a mustard seed substitution (2 TBL of yellow mustard for the mustard seeds). But will definitely pick up mustard seeds for the next time I make the recipe. This is the first time Google has connected me with Alexandra’s site and recipes — based on the success of this one, I look forward to cooking many more. Much thanks!
So great to hear this, Sarah 🙂 🙂 🙂 Thanks so much for writing. Hope you find lots of recipes you love. Happy New Year!
I am interested in the pot you are using in the video 🙂 could you please disclose which pot would be the best one to use ?
I have been making your recipes for a while, all amazing ! Thank you for sharing !
Hi Emma! It’s an All Clad “everyday” pan. 13-inches across. It’s one of my favorites. Unfortunately, I don’t think it is in production anymore 😩
Oh no! I can’t seem to edit my review. I did not mean to give 3 stars. This recipe tasted great although I wish it was a bit thicker. I would give this 5
Great to hear, Sarah 🙂 🙂 🙂 I can remove your other comment. And yes, I think if you are going to use all red lentils again, I would cut back the water. You can always add water as you are cooking if it’s looking too thick or dry.
I made this recipe and it is delicious!!!
Also, your posts have helped me bake sourdough breads with ease. Thank you!!!!
So nice to hear this, Dalya!
This looks delicious… I am going to make it tonight!
I made this mostly true to the recipe, except I used chicken bone broth for the water because I needed to use some up. I added cashews as garnish to my bowl. It was good and I’d definitely make it again.
Great to hear Rachel! Thanks for writing and sharing your notes 🙂 🙂 🙂
Love this recipe, so much so, made it twice in one week for my family.
Great to hear!
Absolutely delicious! Made it with the fennel. I grow kale but I really do not like the taste of it, and now I have found a recipe to use for my kale that is delicious and full of nutrition!
Wonderful to hear, Barbette! Thanks so much for writing 🙂
I made this soup for the first time and I loved it! Very picky cook always modifying to my liking this soup you can definitely do, however it’s pretty spin on! Making another batch today to share with friends, this will definitely be a regular in my kitchen from now on!! Thank You Alexandria!
Great to hear, Jean!
I have made this twice the last two weekends. Outstanding. Delicious. Thank you for creating such wonderful recipes. I have loved every recipe I have tried of yours.
So nice to hear this, Rebecca 🙂 🙂 🙂 Thanks so much for writing. It’s one of my favorites as well 🙂
Just watching the video before making this tonight and can’t tell you how much I’ve missed the piano playing in the background! Love it so much!!!
So nice to hear this LuAnn 🙂 🙂 🙂 And it breaks my heart a little because all of my kids have given it up. We just couldn’t keep up with all of the activities and something had to give. I miss it terribly. Hoping with a little break, maybe one of them will pick it up again.
Delicious! Nothing to add except so complex in flavors with such a minimum of preparation. I love how the red lentils melt into the curry and the French lentils add some structure. Children love this, too. I like to double this recipe and other lentil recipes on the blog. Often curries are tastier the next day.
Ali,
I bought your cookbook & love it. I have made the peasant bread several times and just love it, also made pumpkin bread to use some pumpkin I grew, it was great!
I have to tale a little time to get my plans for my garden done so I have some great veggies.
I love all of your recipes, but its going to take time to make them all as it is garden time.
Thank you,
Claudia
So nice to read all of this, Claudia 🙂 🙂 🙂 Thank you so much. And I hear you: go enjoy your garden! The recipes will all be waiting for you when you have more time.
I made this for dinner last night. It was fast and delicious, a keeper. I added sweet red pepper a can of drained chickpeas, red potato, and parsley. My total cooking time was about 20-25 minutes, lentils cook fast. I also used half fennel and half cumin seeds instead of ground. Very satisfying meal.
Great to read all of this, Rose! Thanks so much for writing and sharing your notes. All of your additions sound amazing.