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Creamy Lentil & Veggie Dhal

Creamy Lentil & Veggie Dhal

with Chilli Flatbreads & Yoghurt

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Dhal is always delicious but this version raises the bar, with a creamy coconut base, mild spices and loads of veggies to keep things interesting. The flatbreads are delightful for dipping - make them as mild or spicy as you'd like.

Tags:Veggie
Allergens:MilkGlutenSoy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

brown onion

2 clove

garlic

1 packet

red lentils

1 packet

ginger paste

1 packet

tomato paste

1 sachet

brown mustard seeds

(ContainsGlutenMay be present Gluten)

1 tin

coconut milk

1

carrot

1

tomato

1 pinch

chilli flakes

6

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 bag

baby spinach leaves

1 bag

mint

1 packet

Bengal curry paste

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.66 cup

water

¼ tsp

salt

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3725 kJ
Fat38.7 g
of which saturates21.3 g
Carbohydrate90.5 g
of which sugars25.4 g
Protein31.7 g
Sodium2276 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the brown onion and garlic. Rinse the red lentils.

2

In a large saucepan, heat the butter and a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 3-4 minutes. Add the ginger paste and garlic and cook until fragrant, 1 minute. Add a drizzle more oil, then add the Bengal curry paste, tomato paste and brown mustard seeds. Cook, stirring, until fragrant, 2 minutes.

3

Add the water, the salt, lentils and coconut milk. Stir well to combine. Cover with a lid, then reduce the heat to medium and simmer until the lentils are softened, 20-25 minutes. Meanwhile, grate the carrot. Roughly chop the tomato. In the last 10 minutes of cook time, remove the lid and stir through the carrot and tomato. Continue cooking until the lentils and veggies are softened.

TIP: Add a splash of water if the dhal looks dry.

4

When the dhal has 5 minutes remaining, heat some olive oil (2 tbs for 2 people / 1/4 cup for 4 people) in a medium frying pan over a medium-high heat. Add a pinch of chilli flakes (if using) and the salt and cook until fragrant, 1 minute. Transfer the chilli oil to a small bowl. Brush (or spread with the back of a spoon) some chilli oil over both sides of a mini flour tortilla. Return the pan to a medium-high heat. Add the tortilla and cook until golden, 1 minute each side. Transfer to a plate lined with paper towel. Repeat with the remaining tortillas.

5

When the dhal is ready, stir through the baby spinach leaves until just wilted, 1 minute. Season with salt and pepper to taste.

6

Pick and roughly chop the mint leaves. Divide the creamy lentil dhal between bowls. Top with the Greek-style yoghurt and mint. Serve with the chilli flatbreads.