Seasonal local food recipe No 176: Dal with kale

The winning ‘remedy’ recipe in a recent Guardian ‘Cook’ supplement was this quick and easy dal – ‘spicy enough to cut through a cold, and healthy enough to feel medicinal’. Recipe and photo by Helen Best-Shaw,

Preparation and cooking 40 minutes

Serves 2
1 tbsp vegetable oil
1 small onion, finely chopped
1 tsp curry powder
1 tsp cumin seeds
1 tsp nigella seeds
100g red lentils
250ml vegetable stock
juice of a lemon
1 large handful of kale, shredded
salt and black peppeer

Fry the onion in the oil for a couple of minutes until softened, then add the spices and the lentils. Fry for a few minutes until the spices are fragrant.

Add the stock, simmer over a low heat, stirring from time to time for about half an hour, until the lentils are soft but still holding their shape. Add more stock if needed – you want them to be quite soupy.

Add the lemon juice, stir in the kale and cook for a few more minutes until it is wilted. Season to taste.

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