Indian-Spiced Marry Me Lentils with Sundried Tomatoes & Crispy Kale Chips

Indian-Spiced Marry Me Lentils with Sundried Tomatoes & Crispy Kale Chips

This show-stopping Indian fusion dal transforms the viral "Marry Me Lentils" into an aromatic masterpiece that'll have everyone asking for your hand in marriage! Creamy red lentils are simmered with sun-dried tomatoes and a carefully balanced blend of warming Indian spices, creating a restaurant-quality dish that's both comforting and exotic.

What makes this special? This is a powerhouse high non-haem iron dish - red lentils, sun-dried tomatoes, and crispy kale chips work together to deliver exceptional iron content alongside incredible flavour. The sundried tomatoes add incredible umami depth while traditional spices like garam masala, turmeric, and cumin create layers of complex flavour. Cashew butter provides silky richness without any dairy, making this completely plant-based while still feeling indulgent.

The crispy kale chips, seasoned with nutritional yeast and warming spices, add a delightful textural contrast and boost the iron content even further - making this dish as nutritious as it is delicious.

Perfect for meal prep, date nights, or impressing future in-laws - this protein and iron-packed dal proves that healthy eating never has to be boring. Serve over rice, with naan, or enjoy it on its own for a satisfying meal that supports your iron intake naturally.

These Indian-Spiced Marry Me Lentils are ready in just 25 minutes with simple pantry ingredients - no advanced cooking skills required, but the results taste like you've been cooking Indian food for decades!

Dal Serves 5 and kale chips Serves 2 | Prep: 15 min | Cook: 25 min

Ingredients

Base

• 1 cup red lentils, rinsed

• 75g sun-dried tomatoes (oil-packed or rehydrated dry ones), chopped

• 1 large onion, diced

• 8 cloves garlic, minced and 2-inch piece fresh ginger, grated or 8 frozen ginger and garlic cubes

• 5 cups low-sodium vegetable broth

• 500g tin of diced tomatoes

Spices

• 1 tsp cumin seeds

• 1 tsp coriander powder

• ½ tsp turmeric

• 2 tsp garam masala

• 1 tsp kashmiri chilli powder

• 1 tsp fennel powder

• 1 tsp ground cumin

• Pinch of hing/asafoetida (optional)

• 1 tsp red chilli flakes (adjust to taste)

For Creaminess (Coconut-Free)

• 2 tbsp cashew butter or tahini

• 4 tbsp nutritional yeast

• 1/4 cup unsweetened plant milk (oat or soy work well)

Finishing

• ⅔ cup fresh coriander (cilantro) chopped

• 2 tbsp fresh lemon juice

• Salt and black pepper to taste

• 2½ tbsp pumpkin seeds or chopped almonds for garnish

Crispy Kale Chips

• 150g bag kale, stalks removed, leaves torn into bite-sized pieces

• 2 tbsp nutritional yeast

• 1 tbsp almond flour

• ½ tsp garam masala

• ¼ tsp turmeric

• ½ tsp chilli powder

• ½ tsp salt

• 1 tbsp olive oil or water for binding

Instructions

1. Prepare the kale chips: Preheat oven to 160°C (140°C fan). Remove stalks from kale and tear leaves into bite-sized pieces. In a large bowl, massage kale with olive oil (optional) or a splash of water. Add nutritional yeast, almond flour, garam masala, turmeric, chilli powder, and salt. Toss until evenly coated. Spread on a baking tray lined with parchment paper.

2. Heat a large pot over medium heat. Add cumin seeds, toasting for 30 seconds until fragrant. Add a splash of water or broth if they start to stick.

3. Add diced onion and cook for 5-6 minutes until softened, adding water as needed to prevent sticking. Add garlic, ginger, and chopped sundried tomatoes. Cook for 2 minutes until aromatic or if using frozen ginger and garlic, till the frozen cubes have defrosted.

4. Stir in turmeric, garam masala, kashmiri chilli powder, ground cumin, ground coriander, fennel powder, hing, and chilli flakes. Cook for 1 minute until fragrant.

5. Add red lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer covered for 20 minutes until lentils are tender and breaking down.

6. Bake the kale chips: Place kale in the oven and bake for 10-15 minutes, checking every 5 minutes and turning if needed, until crispy but not burnt. Remove and set aside.

7. In a small bowl, whisk together cashew butter/tahini, nutritional yeast, and plant milk until smooth. Stir this mixture into the lentils.

8. Cook for 5 minutes more until creamy and thick. If too thick, add more broth; if too thin, simmer uncovered a bit longer.

9. Remove from heat and stir in fresh coriander and lemon juice. Season with salt and pepper. Serve garnished with pumpkin seeds or almonds and topped with crispy kale chips.

Serving Suggestions

• Over quinoa, brown rice, quinoa, or cauliflower rice

• With warm naan or wholegrain flatbread

• Alongside roasted vegetables

Iron Power Notes This dish is exceptionally rich in non-haem iron from three powerhouse sources: red lentils (providing about 3.3mg iron per 100g), sun-dried tomatoes (9.1mg per 100g), and kale (1.5mg per 100g). Pair with vitamin C-rich lemon juice to enhance iron absorption!

Nutritional information: Serving 5 people: approximately 388 calories per person, 8.9g fat, 71.5g carbohydrates, 18.7g protein, 19.8 grams of fibre and 3.2mg of iron. If you pair this with a wholegrain like quinoa, this boosts the iron content even more.

Why not visit my YouTube Channel for this recipe and more!