Red Lentil Dhal with Coconut Milk, Kale, & Mangoes

This is such a nice, warming bowl of food. Lentils are incredibly filling, and even though the coconut milk makes this a little more decadent, you can still feel really good about this well-balanced meal. I also love combining the bright flavors of the mango with the richness of the dhal. 

Red Lentil Dhal with Kale & Mangoes | Shiny Happy Bright

Okay, I made the kale with a little butter, but it's so so good this way. 

Red Lentil Dhal with Kale and Mangoes | Shiny Happy Bright

When I was taking photos of this plate my cats were extremely interested. I think the buttered kale spoke to them as well. So, make this meal! By the by, if you aren't comfortable cutting up mangoes, here's a great tutorial

Red Lentil Dhal with Kale & Mangoes | Shiny Happy Bright

Red Lentil Dhal with Coconut Milk, Kale, & Mangoes

Makes 6 servings | Prep Time: 10 minutes | Total Time: 40 minutes

3 tbsp coconut oil
2 tsp fenugreek seeds
1 tsp tumeric
1 tsp cumin seeds
2 yellow onions, halved, ends cut off, thinly sliced
2 cloves garlic, minced
1 inch ginger, minced
1 can (14 oz) coconut milk
3 cups vegetable stock
1 can (14 oz) diced tomatoes
2 1/2 cups red lentils
2 ripe mangoes, cut into sticks
1 bunch kale, de-stemmed and thinly sliced
2 tsp garlic salt

Heat a large pot over medium heat and melt 1 tbsp of the coconut oil. Add the fenugreek, turmeric, and cumin and stir constantly for 1 minute or until fragrant. Do not let them burn. 

Add 1 tbsp of coconut oil, the onions, garlic, and ginger and let them soften, stirring often, for 5 to 7 minutes. Add the coconut milk, water, tomatoes, and lentils. Bring this mixture to a simmer and then reduce to low heat, maintaining a gentle simmer. Stir occasionally to make sure lentils aren't sticking to the pot. Let this cook down for 25 to 30 minutes. Add extra stock or water if the lentils get too thick. 

Meanwhile, heat the final 1 tbsp of coconut oil in a pan over medium heat. Add kale and wilt for 3 minutes, tossing regularly. Sprinkle the garlic salt on top and give it one final pan toss. 

When dhal is at your preferred consistency, remove from heat and serve with rice or quinoa, or on its own, like I did! Top with cilantro. Serve with a side of garlicky buttered kale and mangoes. 

This post was inspired by this great recipe for red lentil dhal