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Spicy Thai Coconut Kale Red Lentil Dahl

Lentils on rise!
Baby legumes, these itty bitty, tiny weeny plant powered pellets are making huge strides in menus. How cool would it be to fill a huge sand box with lentils!   These wicked healthy power packed plant pods show off endless possibilities.  Delicious bites of goodness packed with protien, essential amino acids (we hear these are good). Lentils are inexpensive, go with just about everything and there are plenty of different kinds available organic and heirloom.  Yay! NON -GMO!!  Lentils are quick and easy to prepare even for the novice kitchen player and offer themselves as sleek, sexy and innovative main ingredients and side dish that often steal the show, they’re not just your hippy grandpa’s healthy eating item any more. Lentils are becoming the go to grain thats really a bean.
Ingredients:
1 cup PNW Red Lentils, soaked for @ least an hour is best, rinse
1, 13 oz. can organic light coconut milk
2.5 cups of water
1 medium onion, diced
4 cloves of garlic, sliced thin
1/2 cup dried apricots, sliced
2 handfuls of Kale, shredded
1/2 sheet of Organic Nori
Thai Red chili peppers, small handful
Kosher salt, pinch
Cinnamon, mini pinch
1 tsp. Sesame oil (optional)
7 Mint leaves
Method of preparation:
  • Heat shallow pot on medium high heat
  • Add onions and garlic, saute for 30 seconds
  • Add red lentils, chili peppers and 3 cups of water and bring to boil
  • Add coconut milk, apricots, cinnamon and Nori sheet and bring to simmering boil until lentils are soft
  • Turn off heat, remove Nori sheet (if desired) add kale and cover for 3 mins
  • Add salt and stir before serving, use chopped mint for garnish
Red lentils, Organic light coconut milk, thai red chilis, Nori, garlic, apricots
Red lentils, Organic light coconut milk, thai red chilis, Nori, garlic, apricots
Now to add the mint garnish
Now to add the mint garnish

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