Red Lentil and Kale Curry

A warming, golden pot of red lentils, tomato and kale, finished with coconut milk. Deeply spiced, gently filling, and made for cold days, long recoveries and anyone who needs a nourishing bowl.

Makes about 3 quarts (6–8 servings) · Prep 15 min · Cook about 45 min

Ingredients

• 1½ cups dry red lentils (about 11 oz / 320 g), rinsed

• 4 cups (1 quart) vegetable stock

• 2 cups diced tomatoes with their juice (about one 15–16 oz can)

• 1 yellow onion, diced

• 5 garlic cloves, minced (about ½ head)

• 1 tablespoon plus ½ teaspoon ground cumin

• 1¼ teaspoons ground turmeric

• 1¼ teaspoons paprika

• 1¼ teaspoons ground ginger

• 1¼ teaspoons ground fenugreek

• ½ teaspoon cayenne pepper (use less for a milder pot)

• 2½ teaspoons salt, or to taste

• 1½ cups chopped kale

• 1 can (13.5 oz) full-fat coconut milk

Instructions

1. Add the onion, garlic, lentils, tomatoes and all the spices except the salt to a heavy pot.

2. Sauté over medium-high heat for 5–8 minutes, stirring often so nothing sticks or scorches.

3. Pour in the vegetable stock and bring to a boil. Reduce the heat to low, cover, and simmer for 25–30 minutes, stirring now and then, until the lentils are completely soft and breaking down. Add a splash of water if it gets too thick.

4. Stir in the kale, coconut milk and salt. Simmer uncovered for another 10–15 minutes, until the kale is tender. Taste and adjust the salt before serving.

Notes

• A small batch cooks much faster than our 30-quart kitchen pot, so check the lentils at 25 minutes.

• Keeps 4 days in the fridge and freezes well for up to 3 months. It thickens as it sits; loosen with a little stock or water when reheating.

Scaled for home kitchens from our 30-quart community kitchen batch.