Sweetcorn, Kale & Red Lentil Dal Recipe | Abel & Cole

Sweetcorn, Kale & Red Lentil Dal

Cooking time
Serves4-6 people
Vegetarians Vegans

This creamy, comforting dal gets a hearty seasonal spin from nutty kernels of early autumn sweetcorn and leafy kale, simmered with tender red lentils in a fragrantly spiced tomato and veggie stock.

Ingredients

  • 3 onions
  • 2 tbsp olive, sunflower or coconut oil
  • Sea salt
  • Freshly ground pepper
  • 2 garlic cloves
  • 1 tbsp dal spice blend
  • 400g chopped tomatoes
  • 500g dried red lentils
  • 1 vegetable stock cube
  • 1.25 ltrs boiling water
  • 4 corn on the cobs
  • 200g kale

Prep: 20 mins | Cook: 50 mins

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Method

1. Fill and boil your kettle. Peel the onions and finely chop them. Peel and finely chop the garlic . Pour 2 tbsp oil into a large pan and warm to a medium heat. Add the onions with a pinch of salt and pepper. Fry for 6-8 mins, stirring often, till softened.
2. Add 1 tbsp dal spice blend and the garlic to the pan and cook for 2 mins, stirring occasionally. Tip in the chopped tomatoes and dried red lentils. Crumble in the stock cube. Add 1.25 ltrs boiling water and stir. Bring to the boil, cover with a lid, turn the heat down and simmer for 30 mins, stirring now and then till the lentils are tender.
3. Meanwhile, pull the leaves and silks off the corn cobs. Lay the cobs on a chopping board and carefully run a knife along the length, rotating as you go, to slice off the corn kernels. Strip the kale leaves off their cores and shred the leaves.
4. When the dal has cooked for 30 mins, add the corn and kale to the pan and stir. Cook for 8-10 mins, lid off the pan, till the corn is tender. Taste and add a pinch more salt or pepper if needed. Ladle the dal into bowls and serve.
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