Chicken, Black Bean and Red Lentil Dal
with Kale and Sweet Potato
- Milk
- Cereals containing gluten
Dal isn't just the name for the dish, but also the lentils that make it. With warming spices, black beans and buttery naans on the side, our Chicken, Black Bean and Red Lentil Dal dal heroes pulses as well as veg.
Ingredients
2 unit(s)
Garlic Clove
1 carton(s)
Black Beans
1 unit(s)
Lime
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
100 grams
Chopped Kale
2 unit(s)
Plain Naans
(Contains: Milk, Cereals containing gluten)
75 grams
Creme Fraiche
(Contains: Milk)
240 grams
Diced British Chicken Breast
Not included in your delivery
300 milliliter(s)
Water for the Lentils
10 grams
Butter
Utensils
Instructions
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).
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.
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.
Add the diced chicken, 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. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
When the dal has 5 mins remaining, stir in the kale and simmer until softened.
Meanwhile, 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.
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.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's taste, though some found it bland and suggested adding more spices for depth.
- Ease of prep: Generally easy to prepare, but some noted it took longer than expected, especially for the kale to soften.
- Suggestions: Consider substituting kale with spinach for better texture; add onion and garlic for more flavour.
- Next-day meals: The recipe makes generous portions, with leftovers keeping well for future meals.
- Texture: Some found the kale too tough; try removing stems or cooking it longer for a better consistency.
- Modifications: Try serving with rice instead of naan for variety; adding chicken or prawns can enhance the dish.
