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Warming Lentil Dal
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Warming Lentil Dal

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!

Tags:
Veggie
Allergens:
Wheat
Sulphites

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories920 kcal
Fat29 g
Saturated Fat6 g
Carbohydrate198 g
Sugar14 g
Dietary Fiber11 g
Protein45 g
Cholesterol0 mg
Sodium2180 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.

Utensils

Large Pot
Medium Pot
Measuring Cups
Measuring Spoons
Strainer
Baking Sheet
Silicone Brush

Instructions

Cook veggies
1

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.

Cook rice
2

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.

Rinse lentils and toast spices
3

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.

Cook lentils
4

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).

Toast flatbreads
5

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!)

Finish and serve
6

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.