Indian-Style Coconut Lentil Dhal

Name: Indian-Style Coconut Lentil Dhal with Tomato-Spinach Salsa, Tortilla Chips & Mint Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 brown onion; 1 packet snacking tomatoes; 1 packet coriander; 1 packet mint; 2 clove garlic; 6 mini flour tortillas; 1 carrot; 1 packet baby spinach leaves; 1 packet lentils; drizzle white wine vinegar; 1 packet Greek-style yoghurt; 1 packet Mumbai spice blend; 1 packet tomato paste; 1 packet coconut milk

with Tomato-Spinach Salsa, Tortilla Chips & Mint Yoghurt

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We've combined the flavours of Indian cuisine with the textures and fun of a nachos bowl. From the creamy coconut lentils to the sweet and juicy salsa and cooling mint yoghurt, scoop up all the deliciousness with the oven-baked tortilla chips. Cutlery optional!

We’ve replaced the sweetcorn in this recipe with baby spinach leave due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Veggie

•Climate Superstar

Allergens:

Gluten

•Soy

•Wheat

•Milk

The quantities provided above are averages only.

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 Time35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

brown onion

1 packet

snacking tomatoes

1 packet

coriander

1 packet

mint

2 clove

garlic

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

carrot

1 packet

baby spinach leaves

1 packet

lentils

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 packet

Mumbai spice blend

1 packet

tomato paste

1 packet

coconut milk

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2897 kJ

Calories692 kcal

Fat27.7 g

of which saturates17.6 g

Carbohydrate79.7 g

of which sugars22 g

Dietary Fibre19.8 g

Protein24.4 g

Sodium1266 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 200°C/180°C fan-forced. • Thinly slice brown onion. Halve snacking tomatoes. Roughly chop coriander and baby spinach leaves. Pick and thinly slice mint leaves. Finely chop garlic. Cut mini flourtortillas into wedges. Grate carrot. • Drain sweetcorn. Drain and rinse lentils.

• In a medium bowl, combine coriander, tomato and spinach and a drizzle of white wine vinegar and olive oil. Season.

• In a small bowl, combine mint, Greek-style yoghurt and a small drizzle of olive oil. Season with salt and pepper.

• Spread tortilla wedges in a single layer on a lined oven tray. Drizzle (or spray) with olive oil. Season, then toss to coat. • Bake until golden, 8-10 minutes.

TIP: If the tortilla wedges don't fit in a single layer, divide them between two oven trays.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and onion, stirring, until softened, 3-4 minutes. • Add lentils and cook until heated through, 2 minutes. • Add garlic, Mumbai spice blend and Mild North spice blend and cook, stirring, until fragrant, 1-2 minutes. • Stir in tomato paste and coconut milk and simmer until thickened, 2-3 minutes. Season to taste.

TIP: Add a splash of water to loosen the mixture, if needed.

• Divide Indian-style coconut lentil dhal and tortilla chips between plates. • Top lentils with tomato-spinach salsa and a dollop of mint yoghurt to serve. Enjoy!