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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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
398 mL
Lentils, canned
1 tbsp
Indian Spice Blend
227 g
Mirepoix
30 g
Ginger
9 g
Garlic
¾ cup
Basmati Rice
2 unit
Vegetable Broth Concentrate
165 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*
Nutrition Values
Utensils
Instructions
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.
While rice cooks, drain and rinse lentils. Roughly chop cilantro and spinach. Peel, then mince or grate ginger and garlic.
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.
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. Simmer, stirring occasionally, until slightly thickened, 6-8 min.
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.
Fluff the rice with a fork. Season with salt. Divide rice between bowls. Top with Mulligatawny stew. Sprinkle over cilantro and chana dal.
