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Creamy Brown Lentil Dal

with Charred Courgette, Coriander and Naan
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get 50% off your first box & free treats for 2 months!
Get 50% off your first box & free treats for 2 months!
Calories
: 
788 kcal
Protein
: 
25.5g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Milk
  • Wheat
  • May contain traces of allergens
  • Celery
  • Barley
  • Cereals containing gluten
  • Kamut (wheat)
  • Khorasan (wheat)
  • Oats
  • Rye
  • Spelt (wheat)
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Courgette

(May contain traces of: Celery)

1 unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove

1 bunch(es)

Coriander

1 sachet(s)

Ginger Puree

60 grams

Tomato Puree

1 carton(s)

Lentils

(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)

2 sachet(s)

Garam Masala

10 grams

Vegetable Stock Paste

1 pinch

Chilli Flakes

pinch

Red Chilli Flakes

2 unit(s)

Plain Naans

(Contains: Cereals containing gluten, Milk, Wheat)

75 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

100 milliliter(s)

Water

30 grams

Butter for the Sauce

½ tsp

Sugar

Energy (kJ)3295 kJ
Energy (kcal)788 kcal
Fat34.5 g
of which saturates16.2 g
Carbohydrate92.6 g
of which sugars13.3 g
Dietary Fibre12.8 g
Protein25.5 g
Salt2.8 g
Potassium47.7 mg
Calcium39.4 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

a) Preheat your oven to 200°C

b) Trim the courgette, then quarter it lengthways. Cut widthways into 2cm pieces.

c) Heat a frying pan on high heat (no oil).

d) When hot, add the courgette and cook until nicely charred, 6-8 mins total. Turn only every couple of minutes - this will result in the courgette picking up some nice colour.

e) Once cooked, season with salt and pepper, then transfer the courgette to a bowl.

2

a) Halve, peel and thinly slice the shallot.

b) Peel and grate the garlic (or use a garlic press).

c) Roughly chop the coriander (stalks and all).

3

a) Heat a drizzle of oil in a medium saucepan on medium-high heat.

b) Once hot, add the shallots and cook until golden, 5-6 mins.

c) Add the ginger puree, garlic and tomato puree. Cook, continuously stirring for 3-4 mins.

4

a) Add the lentils (with their water) into the pan.

b) Pop the garam masala, vegetable stock, half the coriander and water (see ingredients for amount) into the lentils and mix until combined.

c) Bring the dal to a simmer and let cook until slightly thickened, 3-4 mins.

d) Stir the chilli flakes and remaining coriander in with the charred courgette.

5

a) Put the naans onto a baking tray.

b) Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

c) Stir the creme fraiche and butter (see ingredients for amount) into the dal.

d) Taste and season with salt and pepper if needed.

6

a) Share the dal between your bowls

b) Top with the charred courgette mix.

c) Serve with the warm naan on the side.

Enjoy!

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