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Green Curry Lentils
with kale and avocado

Active: 20 min Total: 30 min

I really stretched my imagination for this one, but the result is something tasty, unique, and healthy all at the same time. But don't get sketched out by all the 'greenness.' Rich coconut milk and fragrant curry paste adds flavor to anything!

Ingredients

Servings:
4
Metric
Green Curry Kale and Lentils:
  • French / green lentils - 2 cups, dried
  • Onions - 1, diced
  • Kale - 1 bunch, leaves removed, stems chopped
  • Coconut milk - 1 can
  • Green curry paste - 2 Tbsp
  • Brown sugar - 1 Tbsp
  • Salt - 1 tsp
  • Vegetable broth - 2 cups
  • Avocado - 1, cubed
  • Lime - 1/2, juice of

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Lentils - Soak in 3x the amount of water overnight. (Should be done 1 day ahead. If you don't, cooking time will take longer and you should add 1 more cup (236 ml) of broth then recipe requires.)
  2. Onions / Kale - Prep as directed. (Can be done up to 3 days ahead)

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Make

  1. Drain lentils. Heat a Dutch oven over medium-high heat. Pour in coconut milk and whisk in curry paste. Next add onions and kale stems with some salt. Saute for 3 to 5 minutes, until softened but crunchy. Add in lentils, sugar, salt, and broth. Cover and bring to a boil. Simmer until lentils are softened, ~15 minutes.
  2. While lentils are cooking, cube avocado.
  3. When lentils are cooked through, add in kale leaves and toss through until leaves are cooked. You might still have some excess liquid - that's fine, just consider it a curry sauce. Season to taste with salt and add in lime juice. Enjoy topped with avocado.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (13)
Gluten-free (2)
Paleo (4)
Vegetarian (1)

7 reviews

Nana and kids liked it. Husband, just okay. Not super-hearty or filling. Served it with a side salad.

By: Erica
Posted: Dec 13, 2018
Diet: Gluten-free
0 Helpful

I absolutely love this dish. It's super easy, versatile, and is always a big hit when I make it for vegetarian/vegan family and friends. It's great as written, but it works over rice if you want to stretch it a bit, with yellow or red curry, and with other veggies like chard and mushrooms. One thing is I've found it's easy to over salt and that for me the saltiness from the broth I use is just enough.

By: Lyndsey
Posted: Aug 16, 2017
Diet: Original
0 Helpful

Very simple, but very tasty.

By: Tomas
Posted: Sep 15, 2015
Diet: Original
0 Helpful

Great idea, and tasty, but not a favorite.

By: Marisa
Posted: Jun 13, 2015
Diet: Paleo
0 Helpful

This was a great dish! I absolutely loved all of the textures. And the simplicity of the ingredients really allowed all the different flavors to shine through. The only additions I made were fresh garlic, ginger, and chili. Will definitely be making this again soon!

By: Parita
Posted: Oct 01, 2013
Diet: Vegetarian
0 Helpful

Really delicious, and so simple to make! It doesn't have a soupy texture - nice and hearty.

By: Corey
Posted: Sep 10, 2013
Diet: Original
0 Helpful