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Red Lentil and Spinach Dal
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Red Lentil and Spinach Dal

Red Lentil and Spinach Dal

with Roasted Aubergine and Basmati Rice

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 calories
Veggie
Allergens:
Celery
Mustard

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 time35 minutes
DifficultyMedium

Ingredients

serving amount

10

Vegetable Stock Paste

(Contains Celery)

1

North Indian Style Spice Mix

1

Echalion Shallot

150

Basmati Rice

100

Red Split Lentils

1

Aubergine

(May contain Celery)

1

Tomato Passata

40

Baby Spinach

1

Garlic Clove

50

Korma Curry Paste

(Contains Mustard)

Not included in your delivery

350

Water for the Dal

1

Sugar

300

Water for the Rice

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Nutritional information

Energy (kcal)616 kcal
Energy (kJ)2577 kJ
Fat7.3 g
of which saturates1.2 g
Carbohydrate116.3 g
of which sugars18.6 g
Protein23.7 g
Salt2.98 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Baking Tray
Medium Saucepan
Lid

Instructions

Get Prepped
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.

Roast the Aubergine
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.

Cook the Rice
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).

Make the Dal
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.

Add the Spinach
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.

Serve
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!