HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLentil Veggie Mulligatawny
Lentil-Veggie Mulligatawny

Lentil-Veggie Mulligatawny

with Cilantro and Basmati Rice

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This Mulligatawny is a traditional curry stew with origins in Indian cuisine that checks all the boxes of being comforting, cozy and filling. Mildly spicy, creamy, loaded with lentils and spinach it's simply delicious!

Allergens:Soy/SojaTree Nut/Noix

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

398 mL

Lentils, canned

1 tbsp

Indian Spice Blend

227 g


30 g


9 g


¾ cup

Basmati Rice

2 unit

Vegetable Broth Concentrate

165 can

Coconut Milk

7 g


2 tbsp

Mango Chutney

28 g

Chana Dal

(ContainsSoy/Soja, Tree Nut/NoixMay containEgg, Nuts)

56 g

Baby Spinach

Not included in your delivery

1 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3431 kJ
Calories820 kcal
Fat29 g
Saturated Fat18 g
Carbohydrate121 g
Sugar22 g
Dietary Fiber12 g
Protein23 g
Cholesterol0 mg
Sodium1870 mg
Utensilsarrow down iconarrow down icon
Potato Masher
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.


While rice cooks, drain and rinse lentils. Roughly chop cilantro and spinach. Peel, then mince or grate ginger and garlic.


Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mirepoix. Cook, stirring occasionally, until softened, 5-6 min. Add the garlic, ginger and tadka masala. Cook, stirring often, until fragrant, 1-2 min. Season with salt and pepper.


Stir in lentils, mango chutney, coconut milk, broth concentrates and 1 1/2 cups water (dbl for 4 ppl). Bring to a boil over high heat, then reduce heat to medium. Simmer, stirring occasionally, until slightly thickened, 6-8 min.


Remove stew from the heat. Using a masher, roughly mash stew. (NOTE: It's ok if it's not fully mashed!) Add spinach and stir, until wilted, 1-2 min. Season with salt and pepper.


Fluff the rice with a fork. Season with salt. Divide rice between bowls. Top with Mulligatawny stew. Sprinkle over cilantro and chana dal.