Warming Squash and Lentil Dal
with Brown Rice
What do you get when you combine squash with lentils, spices and diced tomatoes in a big pot? A delicious dal! Anything that uses one pot is magic in our books. It tastes pretty magical too!
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
113 g
Red Onion
2 tbsp
Dal Spice Blend
(Contains Mustard)
200 g
Butternut Squash, cubes
1 unit
Vegetable Broth Concentrate
1 can
Diced Tomatoes
113 g
Red Lentils
113 g
Baby Spinach
100 g
Greek Yogurt
(Contains Milk)
½ cup
Sprouted Brown Rice
10 g
Cilantro
10 g
Garlic
30 g
Ginger
Not included in your delivery
Oil*
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce.* In a small pot, combine the rice with 1 1/4 cups water. Bring it to a boil over high heat, then reduce the heat to medium-low. Cover and simmer until the rice is tender, 28-30 min. (Drain any excess liquid from the rice when it's done cooking.)
Meanwhile, roughly chop the cilantro. Mince or grate the garlic. Peel, then mince or grate 1 tbsp ginger.
Heat a medium pot over medium-high heat. Add a drizzle of oil, then the red onions. Cook until the onion softens, 3-4 min. Add the garlic, ginger and dal spice. Cook until fragrant, 1 min.
Add the squash, broth concentrate, diced tomatoes, lentils and 2 cups water to the pot. Bring to a boil, then reduce heat to medium. Cover and simmer, stirring often to prevent the lentils from sticking to the bottom of the pan, until the lentils and squash are tender, 15-18 min.
Add the spinach to the dal and stir until wilted, 1-2 min. Season with salt and pepper. In a small bowl, stir together half the cilantro and yogurt.
