Indian Coconut Lentil & Veggie Dhal
with Herby Tortillas & Yoghurt- Gluten(Wheat)
- Milk
- May contain traces of allergens
- Gluten
Dhal is the ultimate bowl of goodness – rich in protein, a good source of fibre and full of aromatic flavours. The coconut milk balances the spices to create a meal that's both delectable and nourishing. *Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!*
Ingredients
½
Onion
1 packet
red lentils
(May be present: Gluten)
1
carrot
1 packet
ginger paste
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
1 packet
coconut milk
1 packet
tomato paste
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
½ bag
coriander
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
2 cup
water
Nutrition Values
Utensils
Cooking Steps
• Finely chop onion (see ingredients). Rinse red lentils. Cut carrot into bite-sized chunks.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion until softened, 4-5 minutes. • Add ginger paste, Mumbai spice blend and mild North Indian spice blend and cook, stirring, until fragrant, 1 minute. • Add the water, coconut milk, tinned tomatoes and vegetable stock powder and stir to combine.
• Add carrot and lentils to the saucepan, then season with salt and pepper. Bring to a simmer, cover with a lid and cook, stirring occasionally, until the lentils are soft, 20-25 minutes. • Add salad leaves and stir until wilted, 1 minute.
TIP: If the dhal is looking a little dry, just add a splash of water.
• While the dhal is simmering, finely chop herbs (see ingredients). • In a small bowl, combine herbs and olive oil (2 tbs for 2 people / 1/4 cup for 4 people), then season.
• When the dhal has 10 minutes remaining, brush some herb oil over both sides of a mini flourtortilla. • Heat a medium frying pan over medium-high heat, then add a tortilla. Cook until golden, 1-2 minutes each side. • Transfer to a paper towel-lined plate. Repeat with the remaining tortillas and herb oil.
• Tear herby tortillas in half. • Divide Indian coconut lentil and veggie dhal between bowls. • Dollop with Greek-style yoghurt and serve with herby tortillas. Enjoy!
