You've had dhal on rice, but wait till you try it in pie form! The potato topping gets lovely and golden under the grill, pairing perfectly with the mildly spiced lentil filling. A dollop of cooling, tangy mint yoghurt is all you need to complete the dish.
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.
1 packet
red lentils
(May be present: Wheat, Gluten, Lupin, Soy. )
2
potato
1 bag
soffritto mix
1 packet
ginger paste
1 packet
tomato paste
1 tin
coconut milk
1 bag
baby spinach leaves
1 bag
mint
½ packet
Bengal curry paste
1 packet
Greek-style yoghurt
(Contains Milk;)
olive oil
1.5 cup
water
½ tsp
salt
2 tbs
milk
(Contains Milk;)
40 g
butter
(Contains Milk;)
• Bring a medium saucepan of salted water to the boil. • Rinse red lentils. • Peel potato and cut into bite-sized chunks.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• In a large saucepan, heat a drizzle of olive oil over a medium-high heat. • Add soffritto mix and cook until softened, 4-6 minutes. • Add ginger paste, Bengal curry paste (see ingredients) and tomato paste and cook, stirring until fragrant, 2 minutes.
• Stir through the water, lentils, coconut milk and a pinch of salt. • Cover with a lid, reduce the heat to medium and cook, stirring occasionally, until the lentils have softened, 20-22 minutes. • In the last 2 minutes, remove the lid and stir through baby spinach leaves until wilted.
TIP: Add a splash of water if the sauce looks dry.
• Meanwhile, cook potato in the saucepan of boiling water until easily pierced with a fork, 12-15 minutes. • Drain and return to the pan. • Add the butter and milk to the potato. Season generously with salt. Mash until smooth.
• While the sauce is cooking, preheat the grill to high. Transfer lentil mixture to a baking dish. Gently spread the mash over the lentil mixture with the back of a spoon. Grill the pie until lightly golden, 5-10 minutes. • Meanwhile, pick and roughly chop mint. • In a small bowl, combine Greek-style yoghurt and mint. Season to taste.
• Divide the Indian lentil dhal pie between bowls. • Top with mint yoghurt to serve. Enjoy!