Lentil, Kale, & Carrot Dal
I’ve come to love making and eating dal. It is such a simple dish with so many delicious variations. This recipe was no different. The carrots gave the dal a crunchy texture, while the baked potato and roasted tomatoes gave a much softer feel. The slightly spicy flavor of the curry was balanced out by the sweet flavor of the carrots and tomatoes. This dish was simple to make, healthy, and provided a good amount of leftovers, which I always look forward to having at lunch. If you have any favorite dal recipes, please post them below! What is your favorite ingredient combination when making dal?
Lentil, Kale, & Carrot Dal:
Serves 2-4 (depending on the amount of potatoes you bake)
2 – 4 potatoes (depending on the number of people you intend to serve), washed
1/2 cup of red lentils, rinsed
2 tsp of extra virgin olive oil (plus a tad bit more for drizzling over each potato)
1 large garlic clove, diced
1-2 large handfuls of kale, washed and diced into about 1 inch pieces
1-2 carrots, diced
1 can of roasted & diced tomatoes
1 tsp of curry powder
1/2 tsp of turmeric
1/4 tsp of salt, pepper, and garlic powder
1- Preheat the oven to 375 degrees. Then wash and dry the potatoes. Poke a slit into each potato and bake them for about forty five minutes to an hour (poke a fork or knife in them to see if they are tender).
2- Meanwhile, slice and dice all of the vegetables and put a medium sized pot filled 3/4 of the way with water on the stove over medium high heat. When the water begins to boil, add the lentils. Let them cook for about 7-10 minutes or until they are tender (you don’t want to overcook red lentils, as they tend to break apart easily if overcooked).
3- When the potatoes have been in the oven for about 40 minutes, heat the olive oil in a frying pan over medium heat. When the oil is hot add the garlic. When the garlic begins to brown on the edges, add the kale and carrot pieces. Stir every few minutes.
4- After about 8 minutes (when the kale is tender – the carrots will still be crunchy), add the roasted tomatoes, lentils, and all of the spices. Stir well. Heat for about another five minutes or until all of the flavors are combined.
5- Hollow out a hole (with a diameter of about 2 inches) in each baked potato. Drizzle a tiny bit of olive oil over each, as well as a dash of salt and pepper. Serve the dal inside each potato. Enjoy!