Dal-Style Coconut Lentil and Halloumi Stew
with Sweet Potatoes and Cheesy Buns
Ingredients: Coconut milk (coconut extract, water) • Sweet potato • Halloumi (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Red lentils • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Spinach • Shallot • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Indian spice blend (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) (mustard) • Cilantro.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Halloumi Cheese
(Contains: Milk)
½ cup
Red Lentils
(May contain traces of: Fish, Soy, Egg, Milk, Peanuts, Sesame, Wheat, Crustaceans, Tree nuts, Sulphites, Mustard)
2 unit(s)
Coconut Milk
15 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Milk, Peanuts, Sesame, Wheat, Tree nuts, Mustard)
2 unit(s)
Sweet Potato
56 g
Baby Spinach
7 g
Cilantro
2 tbsp
Ginger-Garlic Puree
(May contain traces of: Soy, Milk, Sulphites)
9 g
Indian Spice Mix
(Contains: Mustard May contain traces of: Soy, Milk, Peanuts, Sesame, Wheat, Tree nuts, Sulphites)
1 unit(s)
Shallot
2 unit(s)
Artisan Bun
(Contains: Milk, Soy, Wheat May contain traces of: Soy, Egg, Milk, Sesame, Sulphites, Mustard)
2 tbsp
Curry Paste
(May contain traces of: Fish, Soy, Egg, Milk, Sesame, Wheat, Crustaceans, Tree nuts, Sulphites, Mustard, Gluten)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
Not included in your delivery
0.13 tsp
Pepper*
3 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature.
- Wash and dry all produce.
- Peel, then cut shallot into 1/4-inch pieces.
- Roughly chop cilantro.
- Peel, then cut sweet potatoes into 1/4-inch pieces.
- Cut halloumi into 1/2-inch pieces.
- Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Heat a large pot over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
- Add shallots. Cook for 2-3 min, stirring often, until slightly softened.
- Add Indian Spice Mix, ginger-garlic puree and curry paste. Cook for 30 sec, stirring constantly, until fragrant.
- To the pot, add sweet potatoes, lentils, stock powder, coconut milk and 1/3 cup (2/3 cup) water. Season with salt and pepper, then stir to combine.
- Bring to a simmer over medium-high. Once simmering, reduce heat to medium-low.
- Cover partially and cook for 12-14 min, stirring occasionally, until sweet potatoes are tender.
- Meanwhile, halve buns.
- Spread 2 tbsp (4 tbsp) softened butter on cut sides.
- On a parchment-lined baking sheet, arrange bottom buns, buttered-side down. Carefully top with cheese. Arrange top buns on bottom buns, buttered-side up.
- Place another piece of parchment paper over top of buns, then press down with another baking sheet to flatten slightly.
- Keep the top sheet on and bake buns in the bottom of the oven for 4-5 min per side, until cheese melts and buns are browned and crisp.
- To the stew, add halloumi. Cook for 4-5 min, stirring occasionally, until halloumi is tender.
- Add spinach and half the cilantro.
- Cook for 1-2 min, stirring occasionally, until spinach wilts.
- Season with salt and pepper.
- Divide lentil stew between bowls.
- Sprinkle remaining cilantro over top.
- Cut cheesy buns in half and serve alongside.
If you've opted to add halloumi, cut halloumi into 1/2-inch pieces. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
To the stew, and halloumi. Cook for 4-5 min, stirring occasionally, until halloumi is tender. Add spinach and half the cilantro. Follow the rest of the recipe as written.
