Warming Squash and Lentil Dal
with Brown Rice
What do you get when you combine squash with lentils, spices and diced tomatoes in a big pot? A delicious dal! Anything that uses one pot is magic in our books. It tastes pretty magical too!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
113 g
Oignon rouge
2 cs
Mélange d’épices dal
(Contient Moutarde)
200 g
Courge musquée, en dés
1 pièce(s)
Concentré de bouillon de légumes
1 boîte(s)
Tomates en dés
113 g
Lentilles rouges
113 g
Bébés épinards
100 g
Yogourt grec
(Contient Lait)
½ tasse(s)
Riz brun germé
10 g
Coriandre
10 g
Ail
30 g
Gingembre
Pas inclus dans votre livraison
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Wash and dry all produce.* In a small pot, combine the rice with 1 1/4 cups water. Bring it to a boil over high heat, then reduce the heat to medium-low. Cover and simmer until the rice is tender, 28-30 min. (Drain any excess liquid from the rice when it's done cooking.)
Meanwhile, roughly chop the cilantro. Mince or grate the garlic. Peel, then mince or grate 1 tbsp ginger.
Heat a medium pot over medium-high heat. Add a drizzle of oil, then the red onions. Cook until the onion softens, 3-4 min. Add the garlic, ginger and dal spice. Cook until fragrant, 1 min.
Add the squash, broth concentrate, diced tomatoes, lentils and 2 cups water to the pot. Bring to a boil, then reduce heat to medium. Cover and simmer, stirring often to prevent the lentils from sticking to the bottom of the pan, until the lentils and squash are tender, 15-18 min.
Add the spinach to the dal and stir until wilted, 1-2 min. Season with salt and pepper. In a small bowl, stir together half the cilantro and yogurt.