Muhammara-Inspired Lentil Curry
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Muhammara-Inspired Lentil Curry

Muhammara-Inspired Lentil Curry

with Rice and Naan

This classic Middle-Eastern dip gets re-imagined as a curry! Roasted red peppers, almonds and warming spices join forces to create a truly delicious base for red lentils. To sweeten the deal, we've added in some fluffy basmati rice and delicious buttery naan to make this meal complete!

Tree nuts

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

Preparation Time35 minutes
Cooking Time


serving amount

½ cup

Red Lentils

½ tsp

Chipotle Powder

170 mL

Roasted Peppers

28 g

Almonds, sliced

(Contains Tree nuts)

370 mL

Crushed Tomatoes

1 tbsp


1 tbsp

Turkish Spice Blend

(Contains Sulphites)

113 g

Yellow Onion

2 unit

Garlic, cloves

¾ cup

Basmati Rice

2 unit


(Contains Milk, Gluten)

7 g


200 g


Not included in your delivery

2 tbsp


0.13 tsp


¼ tsp



Nutrition Values

Calories1060 kcal
Fat27 g
Saturated Fat3.5 g
Carbohydrate177 g
Sugar17 g
Dietary Fiber19 g
Protein36 g
Cholesterol0 mg
Sodium950 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.


Rolling Pin
Large Non-Stick Pan
Measuring Spoons
Measuring Cups
Medium Pot
Baking Sheet
Small Bowl



Before starting, preheat the oven to 450˚F.Wash and dry all produce. Heat Guide for Step 2 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Peel, then cut onion into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop cilantro. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Drain, then finely chop roasted red peppers. Pierce one side of the package of almonds. Using a rolling pin or heavy-bottomed pot, crush almonds in their package until broken into small crumbs (or finely chop, if you prefer).

Start curry

Heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until slightly golden, 1-3 min. Add 1 tbsp oil (dbl for 4 ppl), then onions, roasted red peppers and half the garlic. Season with salt and pepper. Cook, stirring often, until onions soften, 3-4 min. Add Turkish Spice Blend and 1/2 tsp chipotle powder. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1-2 min.

Finish curry

Add crushed tomatoes, zucchini, honey, lentils and 2 cups water (dbl for 4 ppl) to the same pan. Bring to a boil over high. Once boiling, reduce heat to medium-low. Cover and cook, stirring often, until lentils soften, 10-15 min.

Cook rice

Meanwhile, add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Make garlic naan

Meanwhile, combine remaining garlic and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Arrange naan on an unlined baking sheet. Spread garlic oil over naan. Season with salt. Toast in the middle of the oven until golden-brown, 4-5 min. (TIP: Keep an eye on naan so they don't burn!)

Finish and serve

Fluff rice with a fork. Halve or quarter naan. Divide rice between plates. Top with curry. Sprinkle cilantro over top.