Cozy Dal-Style Coconut Lentil Stew
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Cozy Dal-Style Coconut Lentil Stew

Cozy Dal-Style Coconut Lentil Stew

with Grilled-Cheese Toasties

This vegetarian curry cooked in coconut cream is deeply satisfying any night of the week. Put down the spoon and use the melty cheese toasties to scoop up every last drop of deliciousness!

Ingredients: Coconut milk (coconut extract, water) • Sweet potato • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Red lentils • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Spinach • Shallot • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Vegetable stock powder (salt, sugars (corn syrup solids, sugar, dextrose), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavour) (soy, sulphites) • Indian spice blend (spices, coriander, garlic powder, salt, chili powder, oleoresin paprika, canola oil, silicon dioxide) • Cilantro.

Tags:
Veggie
Quick
Spicy
Low CO2
Allergens:
Soy
Sulphites
Milk
Wheat

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

Preparation Time25 minutes
Cooking Time6 minutes
DifficultyMedium

Ingredients

serving amount

½ cup

Red Lentils

2 unit(s)

Coconut Milk

2 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites May contain Wheat, Mustard, Sesame, Sulphites, Soy, Tree nuts, Milk, Peanuts, Triticale)

2 unit(s)

Sweet Potato

56 g

Baby Spinach

7 g

Cilantro

2 tbsp

Ginger-Garlic Puree

(May contain Soy, Sulphites, Milk)

1 tbsp

Indian Spice Mix

(May contain Sesame, Soy, Tree nuts, Sulphites, Mustard, Triticale, Milk, Peanuts, Wheat)

1 unit(s)

Shallot

2 unit(s)

Artisan Bun

(Contains Milk, Soy, Wheat May contain Wheat, Milk, Egg, Mustard, Sesame, Soy, Sulphites)

2 tbsp

Curry Paste

(May contain Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)

½ cup

Cheddar Cheese, shredded

(Contains Milk)

Not included in your delivery

0.13 tsp

Pepper*

3 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

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Nutrition Values

Calories1220 kcal
Fat71 g
Saturated Fat51 g
Carbohydrate120 g
Sugar20 g
Dietary Fiber20 g
Protein33 g
Cholesterol70 mg
Sodium2190 mg
Trans Fat1.5 g
Potassium1850 mg
Calcium450 mg
Iron11 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

Measuring Spoons
Large Pot
Parchment Paper
Baking Sheet

Instructions

Prep
1
  • Peel, then cut shallot into 1/4-inch pieces.
  • Roughly chop cilantro.
  • Peel, then cut sweet potato into 1/4-inch pieces. 
Cook aromatics
2
  • Heat a large pot over medium heat.
  • When the pot is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
  • Add shallots. Cook, stirring often, until slightly softened, 2-3 min.
  • Add Indian Spice Mix, ginger-garlic puree and curry paste. Cook, stirring constantly, until fragrant, 30 sec.
Start stew
3
  • Add sweet potato, lentils, stock powder and coconut milk to the pot.
  • Fill half the coconut milk can with water (three-quarters of the can for 4 ppl), then add to the pot. Season with salt and pepper, then stir to combine.
  • Bring to a simmer over medium-high. Once simmering, reduce heat to medium-low.
  • Cover partially and cook, stirring occasionally, until sweet potato is tender, 12-14 min.
Bake toasties
4
  • Meanwhile, halve buns.
  • Spread 2 tbsp (4 tbsp) softened butter on cut sides.
  • Arrange bottom buns on a parchment-lined baking sheet, buttered-side down. Carefully top with cheese. Arrange top buns on bottom buns, buttered-side up.
  • Place another piece of parchment paper over top of buns, then press down with another baking sheet to flatten slightly.
  • Keep the top sheet on and bake toasties in the bottom of the oven, flipping halfway through, until cheese melts and buns are golden-brown and crisp, 4-5 min per side.
Finish stew
5
  • Add spinach and half the cilantro to stew.
  • Cook, stirring occasionally, until spinach wilts, 1-2 min.
  • Season with salt and pepper.
Finish and serve
6
  • Divide lentil stew between bowls.
  • Sprinkle remaining cilantro over top.
  • Cut toasties in half and serve alongside.