Indian-spiced red lentils with kale

I’m an impatient cook. Terrible at following directions. My recipes usually start with a base idea. A recipe that lights the spark.

And then the wheels start spinning.

“What if I added this…”


“I wonder how it would work with that….”

But the cooking happens through intuition.

By taste.

By smell.

By feel.

But not always by look, as is proved with this dish.

It’s not pretty. But, oh, is it tasty. And packed with good stuff.

Indian spiced red lentils with kale (Inspired by No Meat Athlete’s Red Lentil Curry)

Serves 4-6


1 1/2 cups red lentils

1 16 oz bag of frozen kale

1/2 cup vegetable broth

1 tbsp turmeric

2 tbsp chili powder

1 tbsp curry powder

1 tsp (or more) crushed red pepper

salt to taste


Bring 4 cups of water and the 1/2 cup of vegetable broth to boil. When the liquid is boiling, add the lentils, turmeric, chili powder, curry powder and salt. Reduce heat to a mild simmer and cook for 10-12 minutes. Stir occasionally.

This is where you can really see my impatience at work.

Add the frozen bag of kale. Break up any large chunks but do not stir into the lentils. Cover the pot so the kale can steam for about 10 minutes

When all the kale is soft, mix into the lentils below it and add in the red pepper flakes. I recommend adding less at first and more if you want it spicier.

Let the whole mixture simmer uncovered until you get the desired texture and most of the liquid is gone.

I poured mine into a big container to portion out for lunches during the week, but this can be served either as main course or side dish for dinner as well.

It’s the perfect meal for a day that looks like spring but still feels like winter! Light, but also warm and comforting.

Have a great Monday!


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