Spiced Mushrooms and Lentil Dal
with Garlic-Cilantro Flatbread and Yogurt Sauce
Tonight's veggie dinner is as comforting as it is delicious. Earthy, spiced lentils are stewed and serve as the perfect base for meaty mushrooms and bright pops of tomato. Buttery, toasted naan is served alongside to mop up all the flavourful goodness!
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
2 unit(s)
Portobello Mushroom
½ cup
Red Lentils
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
113 g
Mirepoix
7 g
Cilantro
1 unit(s)
Garlic, cloves
½ cup
Tikka Sauce
(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)
1 tbsp
Dal Spice Blend
(May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
113 g
Baby Tomatoes
3 tbsp
Yogurt Sauce
(Contains Milk)
Not included in your delivery
0.13 tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut mushroom caps and stems into 1/4-inch-thick slices.
- Add mushrooms, tomatoes, half the Dal Spice Blend and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper.
- Roast in the middle of the oven, stirring halfway, until mushrooms are tender and golden and tomatoes have burst, 10-14 min.
- Meanwhile, heat a medium pot (use a large pot for 4 ppl) over medium-high heat.
- When the pot is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted, 30 sec.
- Add mirepoix. Season with salt and pepper.
- Cook, stirring occasionally, until tender-crisp and lightly golden, 3-4 min.
- Add lentils, stock powder, tikka sauce, remaining Dal Spice Blend and 1 1/2 (3 cups) water. Bring to a boil, then reduce heat to medium-low.
- Cover and cook, stirring occasionally, until veggies are softened, 10-12 min. (TIP: If lentils are too dry, add water, 2-3 tbsp at a time, if desired.)
- Roughly chop cilantro.
- Peel, then mince or grate garlic.
- When dal and veggies are almost done, add 1 tbsp (2 tbsp) butter and garlic to a small microwavable bowl. Melt in the microwave, 20-30 sec. Add half the cilantro. Season with salt and pepper, then stir to combine.
- Arrange flatbreads on an unlined baking sheet. Spread cilantro-garlic butter on flatbreads. Toast in the bottom of the oven until warmed through, 4-5 min.
- Divide dal between bowls. Top with mushrooms and tomatoes.
- Drizzle yogurt sauce over top.
- Sprinkle remaining cilantro over top.
- Tear naan and serve alongside.
