Red Lentil Dhal

with Toasted Garlic Naan & Flourist Organic Quinoa

Moderate | 30 min

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Contains: Mustard, Sulphites, and Wheat.

May Contain: Egg, Fish, Milk, Peanuts, Sesame, Shellfish, Soy, Tree Nuts, and other sources of Gluten.

What We'll Send

Flourist Canadian Grown Golden Quinoa
Garlic
Ginger
Red Lentils
Cilantro
Mirepoix
Canned Coconut Milk
Organic Vegetable Stock Cube
Garlic Naan
Raw Sugar Pack
Jalapeno
Fire Roasted Tomatoes
Spice Blend
Ground Ginger, Cumin, Curry Powder, Turmeric
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 1174
Fat 52g
Protein 37g
Carbohydrates 140g

Cooking Directions

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Tip: If you’re cooking for 4 servings, repeat Step 5 with second naan.

1

Cook Quinoa
- Rinse and drain quinoa in a fine mesh sieve.
- Add quinoa to a pot with 1 1/2 cups salted water and bring to a boil.
- Reduce heat to low and cover with a lid.
- Cook for 18–22 minutes or until grains are tender.

2

Prepare Ingredients
- Wash jalapeno and cilantro.
- Cut jalapeno in half, remove stem and seeds, and finely mince.
- Pick and chop cilantro leaves.
- Wash hands with hot soapy water.
- Rinse and drain red lentils in a fine mesh sieve.

3

Start Lentil Stew
- Heat 1 tbsp. olive oil in a large saucepan over medium-high.
- Once hot, add celery, carrot and onion to saucepan.
- Cook for 3–4 minutes, or until vegetables are tender and becoming golden.

4

Finish Lentil Stew
- Add garlic, ginger, spice blend, and jalapeno to taste to same saucepan and cook for 1 minute or until fragrant.
- Stir in lentils, fire-roasted tomatoes, coconut milk, raw sugar, and 1 cup water. Crumble in organic vegetable stock cube.
- Bring to a boil and reduce heat to medium-low.
- Cover saucepan with a lid and cook for 10–15 minutes or until lentils are tender.
- Season to taste with salt and pepper.

5

Toast Naan
- Heat 1/2  tbsp. olive oil in a large skillet over medium.
- Once hot, add garlic naan to skillet and immediately flip to coat both sides with oil.
- Season to taste with salt.
- Cook for 2 minutes, flipping halfway through until naan is toasted and crispy.
- Remove naan from skillet and slice into wedges.

6

Serve
- Divide quinoa into bowls.
- Spoon stewed lentils and vegetables on top.
- Garnish with cilantro and serve with naan wedges.
- Enjoy!

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