Red Lentil Dal

with Toasted Garlic Naan and Flourist Organic Quinoa

30 min

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Contains: Sulphites, Wheat, and Gluten.

May Contain: Egg, Milk, Mustard, Peanuts, Seafood, Sesame, Soy, and Tree Nuts.

What We'll Send

Red Lentils
Onion Diced 1/4"
Carrot Diced 1/4"
Celery Diced 1/4"
Garlic Naan
Raw Sugar Pack
Organic Vegetable Stock Cube
Canned Coconut Milk
Fire Roasted Tomatoes
Flourist Canadian Grown Golden Quinoa
Spice Blend
Curry Powder, Turmeric, Ground Ginger, Cumin
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, gluten, 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.

Calories 866
Fat 34g
Protein 24g
Carbohydrates 121g

What You'll Need

Cooking Directions


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


Cook Quinoa

Rinse and drain quinoa in a fine mesh sieve. Add quinoa to a pot with 1 ½ cup (3 cups for 4 servings) 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. 


Start Lentil Stew

Heat 1 tbsp. (2 tbsp. for 4 servings) 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. 


Prepare Ingredients

Meanwhile, wash jalapeno and cilantro. Cut jalapeno in half, remove stem and seeds, and finely dice. Pick and chop cilantro leaves. Rinse and drain red lentils in a fine mesh sieve. 


Finish Lentil Stew

Add garlic, ginger, spice blend and jalapeno to taste to same saucepan. Cook for 1 minute or until fragrant. Stir in lentils, fire-roasted tomatoes, coconut milk, raw sugar, and 1 cup (2 cups for 4 servings) 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 15-18 minutes, or until lentils are tender. Season with salt and pepper to taste.


Toast Naan

Heat ½ 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 with salt to taste. Cook for 2 minutes, flipping halfway until naan is toasted and crispy. Remove naan from skillet and slice into wedges. 


Plate + Serve

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

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