Chicken & Veggie Lentil Dhal
with Tortillas & Yoghurt
- Gluten
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Milk
- Soy
Cauliflower, chicken and lentils are truly the stars of tonight’s dinner. Super saucy and seasoned with the best Mumbai flavours, you’ve got yourself the perfect base for dunking tasty tortillas into!
Ingredients
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Ginger Paste
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Lentils
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
(Contains: Milk;)
330 g
Chicken Breast
1
Silverbeet
1 packet
Tomato Paste
1
Cauliflower
1
Long Chilli
1 packet
Coconut Milk
1 sachet
Vegetable Stock Powder
Not included in your delivery
1 drizzle
olive oil
1 cup
water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Rinse red lentils. Cut cauliflower (including stalk!) into small florets.
• Place cauliflower on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
• Cut chicken breast into 2cm chunks.
TIP: If your oven tray is crowded, divide sweet potato between two trays.
• Meanwhile, heat a drizzle of olive oil in a medium saucepan over medium-high heat.
• Cook ginger paste, mild North Indian spice blend, Mumbai spice blend and tomato paste, stirring until fragrant, 1 minute.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.
• Add the water, coconut milk, vegetable stock and cooked chicken to the saucepan, stirring to combine.
TIP: Chicken is cooked when it's no longer pink inside.
• To the saucepan, add lentils. Bring to the boil, then reduce heat to medium.
• Cover with a lid and cook, stirring occasionally, until lentils are softened, 20-22 minutes.
• Meanwhile, roughly chop silverbeet.
• Place mini flour tortillas on a second lined oven tray.
• Drizzle each with olive oil and season with salt.
• Bake until warmed through, 4-7 minutes.
• Stir roasted cauliflower and silverbeet through dhal. Season to taste.
TIP: Add a splash of water to loosen the dhal, if needed.
• Thinly slice long chilli (if using).
• Divide chicken, cauliflower and silverbeet lentil dhal between bowls.
• Top with a dollop of Greek-style yoghurt and chilli.
• Serve with tortillas. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers found this dish delicious, with the silverbeet adding a nice change to the meal.
- Suggestions: Some preferred serving the dhal with rice or couscous instead of the provided tortillas for a more satisfying meal.
