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Dal-Style Coconut Lentil Stew

Dal-Style Coconut Lentil Stew

with Sweet Potatoes and Cheesy Buns
4.5(211)
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Calories
: 
1220 kcal
Protein
: 
32g protein
Difficulty
: 
Medium
Allergens:
  • Soy
  • Sulphites
  • Mustard
  • Wheat
  • Milk
  • Fish
  • Soy
  • Egg
  • Milk
  • Peanuts
  • Sesame
  • Wheat
  • Crustaceans
  • Tree nuts
  • Sulphites
  • Mustard
  • May contain traces of allergens
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

½ cup

Red Lentils

(Contains: Fish, Soy, Egg, Milk, Peanuts, Sesame, Wheat, Crustaceans, Tree nuts, Sulphites, Mustard, May contain traces of allergens)

2 unit(s)

Coconut Milk

15 g

Vegetable Stock Powder

(Contains: May contain traces of allergens, Soy, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

2 unit(s)

Sweet Potato

56 g

Baby Spinach

7 g

Cilantro

2 tbsp

Ginger-Garlic Puree

(Contains: Soy, Sulphites, Milk, May contain traces of allergens)

9 g

Indian Spice Mix

(Contains: May contain traces of allergens, Mustard, Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

1 unit(s)

Shallot

2 unit(s)

Artisan Bun

(Contains: Mustard, Sesame, Soy, Sulphites, Egg, Milk, May contain traces of allergens, Soy, Wheat, Milk)

2 tbsp

Curry Paste

(Contains: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts, May contain traces of allergens)

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*

Calories1220 kcal
Fat71 g
Saturated Fat51 g
Carbohydrate118 g
Sugar20 g
Dietary Fiber19 g
Protein32 g
Cholesterol70 mg
Sodium2150 mg
Trans Fat1.5 g
Potassium1800 mg
Calcium450 mg
Iron11 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Measuring Spoons
•Large Pot
•Measuring Cups
•Parchment Paper
•Baking Sheet

Cooking Steps

Prep
1
  • 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. 
Cook aromatics
2
  • Heat a large pot over medium.
  • When the pot is 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.
Start stew
3
  • 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.
Bake cheesy buns
4
  • 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.
Finish stew
5
  • To the stew, add spinach and half the cilantro.
  • Cook for 1-2 min, stirring occasionally, until spinach wilts.
  • Season with salt and pepper.
Finish and serve
6
  • Divide lentil stew between bowls.
  • Sprinkle remaining cilantro over top.
  • Cut cheesy buns in half and serve alongside.

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