Craving something that’s both deeply comforting and incredibly nourishing? This Green Lentil and Kale Curry is the answer. It’s a vibrant, one-pan wonder where earthy lentils meet tender greens and a fragrant, homemade curry paste. It’s the kind of meal that warms you from the inside out, packed with plant-based protein and wholesome goodness. Forget takeout—this is your new go-to for a satisfying and healthy weeknight dinner that feels like a hug in a bowl.
Ingredients
• For the Lentil Curry (Serves 4-6)
• 1⅓ cups / 265g green lentils
• ¼ teaspoon ground turmeric
• ½ teaspoon cayenne pepper
• 4 oz / 115g green beans, cut into ¾ inch / 2cm segments
• 3 oz / 85g kale, thick stems discarded, finely chopped
• 3 tablespoons finely chopped fresh cilantro
• 1 medium carrot, peeled and cut into ¼ inch / 0.5cm rounds
• 1¼ teaspoons salt
• For the Curry Paste
• 1 teaspoon / 5g peeled and finely grated ginger
• 1 clove garlic, peeled and crushed
• 1 teaspoon ground cumin
• 2 teaspoons ground coriander
• 3 tablespoons olive or rapeseed oil
• ¼ teaspoon whole cumin seeds
• 1 tablespoon finely chopped shallots
• 2 tablespoons tomato puree
Instructions
1. In a medium pan, combine the lentils, turmeric, and 2 pints / 1.1 liters of water. Bring to a boil, then partially cover and simmer gently for 20 minutes. Add the cayenne, green beans, kale, cilantro, carrots, and salt. Stir well, bring back to a boil, then partially cover and continue to simmer for another 20 minutes.
2. While the lentils cook, prepare the curry paste. In a small bowl, whisk together the grated ginger, crushed garlic, ground cumin, ground coriander, and 2 fl oz / 60ml of water to form a smooth paste.
3. Heat the oil in a medium frying pan over medium-high heat. Once hot, add the whole cumin seeds and let them sizzle for about 5 seconds. Add the chopped shallots and fry until lightly browned. Pour in the spice paste and fry for about 1-2 minutes, until the oil begins to separate at the edges. Stir in the tomato puree and cook for another minute, again until the oil is visible at the edges.
4. Once the lentils are tender, pour the entire contents of the frying pan into the lentil pot. Stir everything together thoroughly and let it simmer gently for a final 5 minutes to allow the flavors to meld.
Nutritional Information
• Nutritional Highlights
• This dish is a fantastic source of plant-based protein and fiber from the green lentils.
• Packed with vitamins and minerals from kale, carrots, and green beans.
• To make it a nutritionally complete meal, serve with a side of whole-grain pita, brown rice, or a dollop of plain yogurt.
Pro Tips
• For a soupy consistency, add a mugful (about 1 cup / 240ml) of water or vegetable stock during the last 5 minutes of cooking.
• Adjust the heat by increasing or decreasing the amount of cayenne pepper. For a milder version, omit it entirely.
• Feel free to swap the kale for another hearty green like spinach or chard. If using spinach, add it during the last 5 minutes of cooking as it wilts much faster.
• A squeeze of fresh lemon or lime juice just before serving will brighten up all the flavors beautifully.
FAQ
Q: Is this lentil and kale curry a good source of protein
A: Absolutely. Green lentils are a fantastic source of plant-based protein and fiber. To create a complete protein and make the meal even more nutritionally balanced, serve it with a whole grain like brown rice, quinoa, or whole-grain pita as suggested.
Q: How can I make this lentil curry completely vegan
A: This recipe is naturally vegan as written. The ingredients for the curry and the paste are all plant-based. To ensure your final meal is 100% vegan, simply serve it without the optional dairy yogurt, or use a plant-based alternative like coconut or soy yogurt.
Q: Can I use different lentils or greens in this curry
A: Yes, this recipe is very flexible. You can substitute the kale with other hearty greens like spinach or chard, but add spinach in the last 5 minutes as it cooks faster. While green lentils hold their shape well, you could use brown lentils with a similar cooking time. Red lentils will also work, but they cook quicker and will result in a softer, more ‘dahl-like’ consistency.
Q: How should I store leftover lentil curry
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often deepen and taste even better the next day. This curry also freezes beautifully for up to 3 months, making it a great option for meal prep.
