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Spicy kale-topped red lentil dhal

Fragrant and full of goodness, this satisfying dhal is the ideal vegetarian comfort food. Yum.

Serves 4 Total Time 30 mins


  • 3 tbsp olive oil 
  • 2 onions, finely chopped
  • 6 garlic cloves, chopped, plus 1 peeled
  • 4cm fresh ginger, peeled and finely chopped
  • 1 tsp cumin seeds 
  • 1 tsp mustard seeds
  • 1 tbsp any Indian curry paste, heaped
  • 1 large potato, peeled and cubed
  • 150g red lentils 
  • 800ml veg stock 
  • 400ml light coconut milk 
  • 100g kale, chopped
  • 1 red chilli, deseeded and chopped


  1. In a large pan, heat 2 tbsp oil and cook the onions for 6–8 minutes until they’re soft and begin to colour. 
  2. Add the chopped garlic, ginger, cumin, mustard seeds and curry paste and cook for another 2 minutes.
  3. Add the potato, lentils, stock and coconut milk. Bring to the boil, then cover and simmer for 20 minutes, stirring occasionally until the lentils are soft but holding their shape. 
  4. Meanwhile, in a large non-stick pan, heat the remaining 1 tbsp oil, add the peeled garlic clove, let it sizzle then add the kale and chilli. Stir for a few minutes until it wilts, then remove the garlic.
  5. Taste and season, then serve the dhal in bowls with a spoonful of the garlicky kale.
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