with Spinach and Warm Naan Bread
This coconut lentil dal is delicious! Fluffy naan bread is the perfect tool to scoop up this coconut-ty goodness.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Dal Spice Blend
Vegetable Broth Concentrate
(Contains Egg, Milk, Gluten)
Not included in your delivery
Salt and Pepper*
Before starting, wash and dry all produce. Peel ginger using a spoon's edge — you'll be able to maneuver around the knobbly bits more easily! Finely chop cilantro. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Peel, then mince or grate garlic. Using a strainer, rinse lentils.
Heat a medium pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until golden-brown, 3-4 min. Add garlic, ginger and Dal Spice Blend. Cook, stirring often, until fragrant, 1-2 min. Season with salt and pepper.
Add broth concentrate, coconut milk, lentils and 1 1/2 cups water (dbl for 4 ppl) to the same pot. Bring to a gentle boil and cook, stirring often, until lentils soften, 12-14 min.
While dal cooks, heat a large non-stick pan over high heat. When hot, add naan to the dry pan. Toast, until warmed through, 1-2 min per side. (TIP: Warm them one at a time if your pan doesn't fit all of them at once.)
When lentils soften, add spinach. Stir together, until wilted, 1-2 min.
Divide Dal between bowls and sprinkle over cilantro and shredded coconut. Serve naan on the side.