Warm & Welcoming Dal

October 5, 2018





This one is really one of my favorites. This recipe was a gift from a dear friend who made it for me when I was feeling low, and has been in my crockpot every year since. I shared this recipe last month at the Snow Lake Hike & Flow, and by popular demand, I am sharing it now with you.


Warm cumin, creamy coconut milk, spicy cayenne, and medicinal turmeric mix with high protein lentils for a perfect post-hiking, stick-to-your-ribs cozy meal. Enjoy on its own, with rice, or dig in with a big piece of naan! 


Note: I'm a salt junkie (really, no one in my house will ever die from low blood pressure) but not everyone can enjoy it like I can. I use two tablespoons at home but this recipe only calls for one.

Please salt responsibly.



Lentil and Kale Goodness

vegan, gf

Serves 6 | Prep time: 15 min



16oz red lentils, rinsed

14.5 oz can diced tomatoes

13.5 oz can lite coconut milk

1 yellow onion, diced

3-4 cloves of garlic, chopped

5 cups water

1 tsp cumin seeds (can used ground cumin)

1 tsp ground turmeric

1 tsp ground coriander seed

1 tsp cayenne

1 inch piece of fresh ginger, minced

1 bunch chopped greens (kale, mustard greens, collard greens etc) stems removed, chopped

1  small bunch cilantro, stems removed, chopped

1/2 tsp ground black pepper

1 tbsp kosher salt, or more to taste



Directions: You will need a 6-quart sized crockpot. Add all ingredients except coconut milk, kale, and cilantro to the crockpot and cook on high for 4 hours. When finished, add the remaining ingredients and stir to combine. Let the greens cook for 3-5 minutes more. Serve, share, and enjoy!


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