Warming Lentil Dal
with Ginger Rice and Cilantro Flatbreads
Cozy-up with this comforting vegetarian meal that's packed with classic curry spices. Zesty ginger and citrusy cilantro add bold freshness to every bite!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 cup
Red Lentils
¾ cup
Basmati Rice
2 unit
Flatbread
(Contains Wheat)
113 g
Red Onion, chopped
340 g
Beefsteak Tomato
113 g
Baby Spinach
30 g
Ginger
14 g
Cilantro
2 tbsp
Mild Curry Paste
2 tbsp
Indian Spice Blend
1 tsp
Garlic Salt
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
Not included in your delivery
2 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Cut tomatoes into 1/2-inch pieces. Heat a large pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and tomatoes. Cook, stirring occasionally, until tender, 4-6 min.
Meanwhile, peel, then mince or grate ginger. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil, then 1/2 tbsp ginger (dbl both for 4 ppl) and rice. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. Once boiling, 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.
Meanwhile, using a strainer, rinse lentils until water runs clear. Add curry paste, Indian Spice Mix, garlic salt and remaining ginger to the pot with veggies. Cook, stirring often, until fragrant 1-2 min.
Add lentils and 3 cups water (5 cups for 4 ppl) to the same pot. Bring to a boil over high. Once boiling, reduce heat to medium. Cook, stirring often to prevent sticking, until lentils are tender, 12-15 min. Add spinach. Stir until wilted, 1 min. Season with salt and pepper, to taste. (NOTE: If needed, thin out dal with 1-2 tbsp water).
Meanwhile, roughly chop cilantro. Arrange flatbreads on an unlined baking sheet. Brush 1/2 tbsp oil (dbl for 4 ppl) over tops of flatbreads. Season with salt and pepper, then sprinkle with 1 tbsp cilantro (dbl for 4 ppl). Toast in the middle of the oven until golden-brown, 2-5 min. (TIP: Keep an eye on flatbreads, so they don't burn!)
Fluff rice with a fork, then stir in 1 tbsp cilantro (dbl for 4 ppl). Divide rice between bowls. Top with lentil dal. Sprinkle crispy shallots and remaining cilantro over top. Serve flatbreads alongside for dipping.
