Black Bean and Red Lentil Dal
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Black Bean and Red Lentil Dal

Black Bean and Red Lentil Dal

with Baby Spinach and Sweet Potato

Our Black Bean and Red Lentil Dal is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Garlic Clove

1 carton(s)

Black Beans

1 unit(s)


1 unit(s)

Sweet Potato

1 sachet(s)

North Indian Style Spice Mix

50 grams

Red Split Lentils

1 carton(s)

Tomato Passata

15 grams

Vegetable Stock Paste

(Contains Celery)

2 unit(s)

Plain Naans

(Contains Milk, Cereals containing gluten)

40 grams

Baby Spinach

75 grams

Creme Fraiche

(Contains Milk)

Not included in your delivery

300 milliliter(s)

Water for the Lentils

10 grams



Nutritional information

Energy (kJ)3895 kJ
Energy (kcal)931 kcal
Fat28.7 g
of which saturates11.5 g
Carbohydrate130.8 g
of which sugars18.6 g
Protein33.3 g
Salt3.59 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Baking Tray
Large Saucepan


Get Prepped

Preheat your oven to 240°C/220°C fan/gas mark 9.

Peel and grate the garlic (or use a garlic press). Drain and rinse the black beans in a sieve.

Zest and halve the lime. Chop the sweet potato into 1cm chunks (no need to peel).

Roast the Sweet Potato

Pop the sweet potato chunks onto a large baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.

Build the Flavour

Meanwhile, heat a drizzle of oil in a large saucepan on medium heat.

Once hot, add the garlic and North Indian style spice mix. Stir and cook until fragrant, 1-2 mins.

Stir in the lentils, black beans and passata and cook for 1 min more.

Simmer your Dal

Add the veg stock paste and water for the lentils (see pantry for amount) to the pan and stir to combine.

Bring to a simmer, cover with a lid and cook, stirring frequently, until the lentils are soft, 20-25 mins.

Stir regularly to make sure they don't stick to the bottom of the pan and add a splash of water if it gets too thick.

Bring on the Naans

When the dal is almost cooked, pop the naans onto a baking tray.

Spread each with the butter (see pantry for amount) and pop into the oven to warm through, 2-3 mins.

Once roasted, stir the sweet potato through the dal. Add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Finish and Serve

When the dal is ready, remove from the heat. Squeeze in half the lime juice, then stir in the lime zest and three quarters of the creme fraiche. Taste and season if needed.

Share your dal between your bowls and top with a dollop of the remaining creme fraiche.

Serve with the naans for dipping and scooping. Cut the remaining lime into wedges for squeezing over.