Lentil-Veggie Mulligatawny
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Lentil-Veggie Mulligatawny

Lentil-Veggie Mulligatawny

with Cilantro and Basmati Rice

This Mulligatawny is a traditional curry stew with origins in Indian cuisine that checks all the boxes of being comforting, cozy and filling. Mildly spicy, creamy, loaded with lentils and spinach it's simply delicious!

Allergens:
Mustard
Soy

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

1 can

Lentils, canned

1 tbsp

Indian Spice Mix

(Contains Mustard)

227 g

Mirepoix

30 g

Ginger

9 g

Garlic

¾ cup

Basmati Rice

2 unit

Vegetable Broth Concentrate

1 can

Coconut Milk

7 g

Cilantro

2 tbsp

Mango Chutney

28 g

Chana Dal

(Contains Soy May contain Egg, Tree nuts)

56 g

Baby Spinach

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)3138 kJ
Calories750 kcal
Fat26 g
Saturated Fat15 g
Carbohydrate121 g
Sugar19 g
Dietary Fiber13 g
Protein20 g
Cholesterol0 mg
Sodium1850 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

Strainer
Potato Masher

Instructions

COOK RICE
1

Before starting, wash and dry all produce. Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

PREP
2

Drain and rinse lentils. Roughly chop cilantro. Roughly chop spinach. Peel, then mince or grate ginger and garlic.

COOK VEGGIES
3

Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mirepoix. Cook, stirring occasionally, until softened, 5-6 min. Add the garlic, ginger and tadka masala. Cook, stirring often, until fragrant, 1-2 min. Season with salt and pepper.

START STEW
4

Stir in lentils, mango chutney, coconut milk, broth concentrates and 1 1/2 cups water (dbl for 4 ppl). Bring to a boil over high heat, then reduce heat to medium-low. Simmer, stirring occasionally, until slightly thickened, 6-8 min.

FINISH STEW
5

Remove stew from the heat. Using a masher, roughly mash stew. (NOTE: It's ok if it's not fully mashed!) Add spinach and stir, until wilted, 1-2 min. Season with salt and pepper.

FINISH AND SERVE
6

Fluff the rice with a fork. Season with salt. Divide rice between bowls. Top with Mulligatawny stew. Sprinkle over cilantro and chana dal.