Spicy Thai Coconut Red Lentil Kale Dahl

Spicy Thai Coconut Red Lentil Kale Dahl
Created By: Chef Derek Sarno, Wicked Healthy Food
Use: Shasta Yellow Lentils
Yields: 4-6 servings
30-minutes or less, Vegan

Spicy Thai Coconut Kale Red Lentil Dahl
Recipe and photo courtesy of Chef Derek Sarno, Wicked Healthy Food


1 cup dried Sunrise red lentils, rinsed and sorted. Soaked for at least an hour, then rinsed. (Shasta yellow lentils also work well.)

3 cups of water

1 x 13 oz. can organic light coconut milk

1 medium onion, diced

4 cloves of garlic, sliced thin

1/2 cup dried apricots, sliced

2 handfuls of kale, shredded

1/2 sheet of organic Nori

Thai Red chili peppers, small handful

Kosher salt, pinch

Cinnamon, mini pinch

1 teaspoon sesame oil (optional)

7 mint leaves


Heat shallow pot on medium-high heat

Add onions and garlic, saute for 30 seconds

Add red lentils, chili peppers and 3 cups of water and bring to boil

Add coconut milk, apricots, cinnamon and Nori sheet and bring to simmering boil until lentils are soft

Turn off heat, remove Nori sheet (if desired), add kale and cover for 3 minutes

Add salt and stir before serving, use chopped mint for garnish

Chef Derek Sarno showcased this recipe on our Cooking Demo Stage at the 2013 National Lentil Festival. For information about Lentil Fest, please visit LentilFest.com.

For more delicious vegan recipes from Chef Derek Sarno, visit Wicked Healthy Food.