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Red Lentil and Spinach Dal

Red Lentil and Spinach Dal

with Roasted Aubergine

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This HelloFresh recipe of Red Lentil and Spinach Dal is packed full of tasty vegetables so why not try this delicious dinner to conveniently help with your five a day

Tags:Under 600 caloriesVeggie
Allergens:MustardCelery

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 conflict 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
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic

1 unit(s)

Aubergine

1 sachet

North Indian Style Spice Mix

150 grams

Basmati Rice

1 sachet

Korma Style Paste

(ContainsMustard)

1 pack(s)

Tomato Passata

100 grams

Red Split Lentils

10 grams

Vegetable Stock Paste

(ContainsCelery)

40 grams

Baby Spinach

Not included in your delivery

350 milliliter(s)

Water for the Lentils

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2415 kJ
Energy (kcal)577 kcal
Fat7.0 g
of which saturates4.0 g
Carbohydrate104 g
of which sugars13.0 g
Protein23 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Garlic Press
Baking Tray
Saucepan
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 3cm pieces.

2

Pop the aubergine pieces onto a large baking tray. Drizzle with oil and season with salt, pepper and North Indian style curry powder. Toss to coat, then arrange in a single layer. Roast the aubergine until golden brown and soft, 20-25 mins, turning halfway through. Meanwhile, heat a drizzle of oil in a medium saucepan on a medium heat. When hot, add the shallot and cook, stirring frequently until tender, 3-4 mins.

3

Pour the water for the rice (see ingredients for amount) into another saucepan and bring to the boil. When boiling, add 1/4 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

4

Add the korma paste and garlic to the shallot and cook, stirring frequently for 1 minute. Add the passata, lentils, water (see ingredients for amount) and vegetable stock paste. Stir well and bring to a boil. Once boiling, lower the heat to medium and cook until the lentils are soft, 20-25 mins. TIP: Stir regularly to make sure it doesn't stick to the bottom of the pan and add a splash of water if it starts to get too thick.

5

Once the lentils are cooked, add the spinach a handful at a time, stirring until wilted and piping hot, 2-3 mins. Stir through the roasted aubergine and cook until everything is piping hot. Taste and season with salt and pepper if necessary.

6

Once everything is ready, divide the rice between your plates. Top with the aubergine dal and tuck in. Enjoy!