COCONUT DAL

with Spinach and Warm Naan Bread VEGGIE SPICY

HELLO
DAL
Cilantro Long Red Chili Garlic Ginger Dal Spice Blend Vegetable Broth
Nourishing, protein-packed lentils, Concentrate
simmered with spices the Indian way

Coconut Milk Red Lentils Naan Bread Baby Spinach Coconut, Onion,
5 MIN 30 MIN CALORIES: 991 shredded chopped
 BUST OUT START strong
• Medium Pot • Salt
This recipe makes enough to serve three people. If you have leftovers, you can reheat the dal and naan in the microwave.
• Measuring Cups • Pepper
• Measuring Spoons • Olive or Canola oil
• Large Pan

ingredients
2-person | 4-person

• Cilantro 1 pkg | 1 pkg

(10 g) (10 g)
• Long Red Chili 1 | 1

• Garlic 1 pkg | 2 pkg

(10 g) (20 g)

1 2 3
• Ginger 30 g | 60 g
Prep start dal cook dal
•D
 al Spice Blend 6 1 pkg | 2 pkg
(113 g) (227 g)
Wash and dry all produce. Mince or Heat a medium pot over medium Add 11/2 cups water (double for 4
•V
 egetable Broth 1 | 2 grate the garlic. Peel, then mince or grate heat. Add a drizzle of oil, then the onion. people), broth concentrate(s), coconut
Concentrate
1 tbsp ginger (double for 4 people). Cook, stirring occasionally until golden, milk and lentils to the pot. Bring to a
• Coconut Milk 1 can | 2 can
Finely chop the cilantro. Finely chop the 5-6 min. Add the garlic, ginger, spice gentle boil and cook, stirring often, until
•R
 ed Lentils 1 pkg | 2 pkg chili, as much as you would like to use, blend and as much chili as you like. the lentils are soft, 14-15 min.
(170 g) (340 g)
•N
 aan Bread 1,2,3,4 2 4
removing the seeds for less heat.
|

•B
 aby Spinach 1 pkg | 2 pkg
(113 g) (227 g)
• Coconut, shredded 1 pkg | 2 pkg
(1 tbsp) (2 tbsp)
• Onion, chopped 1 pkg | 2 pkg
(113 g) (227 g)

ALLERGENS
Some ingredients are produced in a facility that also
processes mustard, peanuts, sesame, soy, sulphites,
tree nuts and wheat.
0 Seafood/Fruit de Mer 5 Tree Nut/Noix
1 Wheat/Blé 6 Mustard/Moutarde

4 5 6
2 Milk/Lait 7 Peanut/Cacahuète
3 Egg/Oeuf 8 Sesame/Sésame wilt spinach warm naan finish and SERVE
4 Soy/Soja 9 Sulphites/Sulfites
When the lentils are soft, stir the Meanwhile, heat a large pan over Divided the dal between bowls and
spinach into the dal until wilted, 2 min. high heat. Place the naan in the dry pan sprinkle with cilantro and shredded
and cook until warmed through, 1-2 min coconut. Serve the naan on the side.
per side. (Warm them one at a time if
your pan doesn't fit all of them at once.)

lentil love!
Use the naan to sop up that
delicious dal
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