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Spiced Mushrooms, Beyond Meat® and Lentil Dal
with Garlic-Cilantro Naan 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 Beyond Meat®, 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)
2 unit(s)
Beyond Meat®
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
1 tbsp
Oil*
0.13 tsp
Salt*
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.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties.
- Cook, breaking up patties into bite-sized pieces, until cooked through, 5-6 min.**
- Season with salt and pepper.
- 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 garlic and 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.
- Top dal with Beyond Meat®.
- Tear naan and serve alongside.
If you've opted to add Beyond Meat® patties, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then patties. Cook, breaking up patties into bite-sized pieces, until cooked through, 5-6 min.** Season with salt and pepper.
Top dal with Beyond Meat®.
