Spiced Mushrooms, Chicken and Lentil Dal
with Garlic-Cilantro Flatbread and Yogurt Sauce
Tonight's dinner is as comforting as it is delicious. Earthy, spiced lentils are stewed and served as the perfect base for meaty mushrooms and bright pops of tomato. Buttery, toasted naan comes alongside to mop up all the flavourful goodness!
Ingredients: Chicken tenders • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Portabello mushroom • Tikka curry sauce (water, tomato paste, onions, sugar, modified milk ingredients, soybean oil, vinegar, modified corn starch, salt, garlic, canola oil, concentrated lemon juice, garlic powder, onion powder, seasoning, spices, polysorbate 60, xanthan gum, citric acid, potassium sorbate, sodium benzoate) (milk) • Mirepoix (carrot, onion, celery) • Baby tomatoes • Red lentils • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables(sulfite) (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 flavor) (soy, sulphites) • Cilantro • Dal spice blend (spices, garlic powder, salt, canola oil, silicon dioxide) • Garlic.
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 Gluten, Mustard)
113 g
Mirepoix
7 g
Cilantro
1 unit(s)
Garlic, cloves
½ cup
Tikka Sauce
(Contains Milk May contain Egg, Sesame, Mustard, Sulphites, Wheat, Crustaceans, Fish, Soy, Gluten)
6 g
Dal Spice Blend
(May contain Milk, Soy, Sulphites, Triticale, Wheat, Tree nuts, Sesame, Mustard, Peanuts)
7.5 g
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
113 g
Baby Tomatoes
3 tbsp
Yogurt Sauce
(Contains Milk)
310 g
Chicken Breast Tenders
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut mushroom caps and stems into 1/4-inch-thick slices.
- To an unlined baking sheet, add mushrooms, tomatoes, 1 tsp (2 tsp) of the Dal Spice Blend and 1 1/2 tbsp (3 tbsp) oil. 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 portions) over medium-high.
- 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 for 3-4 min, stirring occasionally, until tender-crisp and lightly golden.
- 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 for 10-15 min, stirring occasionally, until veggies are softened. (TIP: If lentils are too dry, add water, 2-3 tbsp at a time, if desired.)
- Meanwhile, roughly chop cilantro.
- Peel, then mince or grate garlic.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
- When dal and veggies are almost done, to a small microwavable bowl, add 1 tbsp (2 tbsp) butter and garlic. 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.
- Thinly slice chicken.
- Divide dal between bowls. Top with chicken, mushrooms and tomatoes.
- Drizzle yogurt sauce over top.
- Sprinkle remaining cilantro over top.
- Tear naan and serve alongside.
If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
Thinly slice chicken. Divide dal between bowls. Top with chicken, mushrooms and tomatoes.
