Indian-Inspired Red Lentil Dal with Kale & Lemon (Stovetop)
A cozy Indian-inspired masoor dal-style lentil stew with caramelized onions and kale. Uses chicken broth from your sale list (or water) and finishes with lemon.
Back to full listIngredients
- Jumbo Yellow Onions (1 lb) 1 large onion, finely chopped $1.29 (sale)
- Garlic (1 ct) 3 cloves, minced $1.50 (reg)
- Ginger Root 1 Tbsp grated $4.99/lb (reg)
- Simple Truth Organic® Fat Free Free Range Chicken Broth (32 oz) 4 cups (or water) $1.99 (sale)
- Organic Lacinato Kale (1 ct) 1/2 bunch, sliced $2.99 (reg)
- Fresh Organic Lemon - Each 1/2 lemon (juice) $1.69 (reg)
- Red lentils (masoor dal) 1 cup, rinsed
- Neutral oil or ghee 1 1/2 Tbsp
- Spices you likely have: cumin 2 tsp
- Spices you likely have: turmeric 1 tsp
- Spices you likely have: coriander 1 tsp
- Spices you likely have: garam masala 1 tsp
- Salt to taste
- Optional: chili flakes/cayenne to taste
Instructions
- Cook onion base: Heat oil/ghee in a pot over medium. Add onion with a pinch of salt; cook 8–10 min until golden and sweet. Add garlic + ginger; cook 45 seconds.
- Spice: Stir in cumin, turmeric, coriander, and a pinch of chili; cook 30 seconds.
- Simmer lentils: Add rinsed lentils and 4 cups broth (or water). Bring to a boil, then reduce to a simmer 12–15 minutes, stirring occasionally, until creamy and tender.
- Add kale: Stir in sliced kale; simmer 3–5 minutes until tender.
- Finish: Stir in garam masala and lemon juice. Taste and adjust salt and heat.
- Serve: Bowl it up as-is, or serve with rice/flatbread.
Cook time: 30–40 min
Estimated cost: Low–Medium (mostly pantry spices + sale onions/broth)
Health notes: High fiber + plant protein. Very heart-healthy; keep oil modest for lighter calories.
Drink pairing: Dry Riesling or a light lager; non-alcoholic: masala chai.