Warming Squash and Lentil Dal
with Brown Rice- Moutarde
- Lait
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!
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*
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.
