with Farro & Tomato Chutney
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- ¾ cup farro
- 1 shallot
- 2 garlic cloves
- 4 oz curly kale
- 1 lemon
- 1 tsp brown mustard seeds
- 1 tbsp curry powder
- ¾ cup French green lentils
- 5.5 oz coconut milk
- 1 tsp turbinado sugar
- ¼ cup tomato chutney
- 2 tbsp + 2 tsp (4 tbsp + 4 tsp) vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Add farro and a pinch of salt to a small saucepan, cover with 1 inch cold water, and bring to a boil. Reduce heat to medium and cook until farro is tender, 18 to 20 minutes. Drain, and return grains to the saucepan, off heat. Cover to keep warm.
Peel and mince the shallot(s) and garlic. Destem curly kale and thinly slice the leaves. Halve and juice the lemon(s).
Heat 2 tsp (4 tsp) vegetable oil in a medium saucepan over medium-high heat. Add minced shallot, minced garlic, brown mustard seeds, and a pinch of salt and pepper. Cook, shaking the pan occasionally, until garlic is fragrant and begins to brown, 2 to 4 minutes. Add curry powder and stir to combine. TIP: If the mustard seeds pop, loosely cover the pan with a lid.
Add the French green lentils and 1¼ cups (2 ½ cups) water to the saucepan. Bring to a boil, cover, and reduce heat to low. Measure out ⅔ cup coconut milk and add coconut milk and turbinado sugar and simmer until lentils are tender, 22 to 25 minutes. Add sliced curly kale and ¼ tsp (½ tsp) salt and cook until kale is wilted, 3 to 4 minutes. Remove the dal from heat, add lemon juice, and stir. Sprinkle with salt. TIP: If you received a 13 oz can of coconut milk, you’ll have some left over that you can keep for your own use.
Ladle the green dal into large bowls. Serve with cooked farro and dollop with tomato chutney. Dig in!