HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRed Lentil And Spinach Dal
topBanner
Red Lentil and Spinach Dal

Red Lentil and Spinach Dal

with Roasted Aubergine and Basmati Rice

Read more

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

Tags:Under 650 caloriesVeggie
Allergens:CeleryMustard

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

10 grams

Vegetable Stock Paste

(ContainsCelery)

1 sachet

North Indian Style Spice Mix

1 unit(s)

Echalion Shallot

150 grams

Basmati Rice

100 grams

Red Split Lentils

1 unit(s)

Aubergine

1 pack(s)

Tomato Passata

40 grams

Baby Spinach

1 unit(s)

Garlic Clove

1 sachet

Korma Style Paste

(ContainsMustard)

Not included in your delivery

350 milliliter(s)

Water for the Dal

1 tsp

Sugar

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2541 kJ
Energy (kcal)607 kcal
Fat7.3 g
of which saturates1.2 g
Carbohydrate108.1 g
of which sugars15.7 g
Protein23.4 g
Salt2.94 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Baking Tray
Saucepan
Lid
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).
Trim the aubergine, then cut into roughly 3cm pieces.

2

Pop the aubergine onto a large baking tray. Drizzle with oil and season with salt, pepper and the North Indian style spice mix. Toss to coat, then arrange in a single layer.
When the oven is hot, roast on the top shelf until golden brown and soft, 20-25 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a medium saucepan on medium-high heat. Once hot, add the shallot and cook, stirring frequently, until tender, 3-4 mins.

3

While the shallot cooks, pour the cold water for the rice (see ingredients for amount) into another medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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 style paste and garlic to the shallot and cook, stirring frequently, for 1 min.
Add the passata, lentils, veg stock paste, sugar and water for the dal (see ingredients for both amounts). Stir well and bring to a boil.
Lower the heat to medium and cook 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.

5

Once the lentils are cooked, stir in the spinach a handful at a time 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 needed. Add a splash more water if it's a little thick.

6

Once everything is ready, fluff up the rice with a fork and spoon into your bowls.
Top with the aubergine dal and tuck in. Enjoy!