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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!
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
Instructions
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.
