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Spiced Mushrooms and Lentil Dal

Spiced Mushrooms and Lentil Dal

with Garlic-Cilantro Flatbread and Yogurt Sauce
4.0(483)
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Calories
: 
760 kcal
Protein
: 
27g protein
Preparation Time
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Soy
  • Milk
  • Wheat
  • Sulphites
  • Soy
  • May contain traces of allergens
  • Sulphites
  • Wheat
  • Crustaceans
  • Egg
  • Fish
  • Mustard
  • Sesame
  • Tree nuts
  • Milk
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Portobello Mushroom

½ cup

Red Lentils

2 unit(s)

Flatbread

(Contains: Soy, Milk, Wheat May contain traces of: Soy)

113 g

Mirepoix

7 g

Cilantro

1 unit(s)

Garlic, cloves

½ cup

Tikka Sauce

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

1 tbsp

Dal Spice Blend

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

1 tbsp

Vegetable Stock Powder

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

113 g

Baby Tomatoes

3 tbsp

Yogurt Sauce

(Contains: Milk)

Not included in your delivery

0.13 tsp

Salt*

2 tbsp

Unsalted Butter*

(Contains: Milk)

1 tbsp

Oil*

0.13 tsp

Pepper*

Calories760 kcal
Fat31 g
Saturated Fat11 g
Carbohydrate100 g
Sugar17 g
Dietary Fiber15 g
Protein27 g
Cholesterol40 mg
Sodium1850 mg
Trans Fat0.5 g
Potassium1500 mg
Calcium225 mg
Iron9 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.
•Baking Sheet
•Measuring Spoons
•Medium Pot
•Small Bowl

Cooking Steps

PDF
Prep and roast veggies
1
  • Cut mushroom caps and stems into 1/4-inch-thick slices.
  • Add mushrooms, tomatoes, half the Dal Spice Blend and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper.
  • Roast in the middle of the oven, stirring halfway, until mushrooms are tender and golden and tomatoes have burst, 10-14 min.
Start dal
2
  • Meanwhile, heat a medium pot (use a large pot for 4 ppl) over medium-high heat.
  • When the pot is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted, 30 sec.
  • Add mirepoix. Season with salt and pepper.
  • Cook, stirring occasionally, until tender-crisp and lightly golden, 3-4 min.
  • Add lentils, stock powder, tikka sauce, remaining Dal Spice Blend and 1 1/2 (3 cups) water. Bring to a boil, then reduce heat to medium-low.
  • Cover and cook, stirring occasionally, until veggies are softened, 10-12 min. (TIP: If lentils are too dry, add water, 2-3 tbsp at a time, if desired.)

 

Finish prep
3
  • Roughly chop cilantro.
  • Peel, then mince or grate garlic.
Toast naan
4
  • When dal and veggies are almost done, add 1 tbsp (2 tbsp) butter and garlic to a small microwavable bowl. Melt in the microwave, 20-30 sec. Add half the cilantro. Season with salt and pepper, then stir to combine.
  • Arrange flatbreads on an unlined baking sheet. Spread cilantro-garlic butter on flatbreads. Toast in the bottom of the oven until warmed through, 4-5 min.
Finish and serve
5
  • Divide dal between bowls. Top with mushrooms and tomatoes.
  • Drizzle yogurt sauce over top.
  • Sprinkle remaining cilantro over top.
  • Tear naan and serve alongside.
Meal right image

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