Video: Red lentil curry dip with chard and naan
Just because we send you a recipe doesn’t mean you have to follow it. As Julia Child famously said, “You’re alone in the kitchen.” The ingredients we send are yours to explore. Say you order our Red Lentil Curry this week, but now you need an appetizer for a dinner party. You can hack your basket and, using the same ingredients, make a party-ready spread complete with naan and carrot sticks for dipping.
Do you ever go "off recipe" with your Sun Basket? We’d love to hear about your favorite hacks. Share them on Instagram with the hashtag #sunbaskethack
1 cup chickpeas
1 bunch chard
¾ cup red lentils
1 teaspoon ground coriander
1 teaspoon ground ginger
½ teaspoon ground turmeric
½ teaspoon granulated garlic
½ teaspoon Marash chile flakes, (optional)
1 cup diced tomatoes
Freshly ground black pepper
1 red onion
1 to 2 carrots
1 piece naan bread
Food processor or blender, strainer, medium sauce pot, medium frying pan, optional
1 Prep the chickpeas and chard
- Rinse the chickpeas.
- Strip the chard leaves from the stems; coarsely chop the leaves.
2 Cook the lentils
In a medium pot, warm 2 tablespoons oil over medium heat until hot but not smoking. Add the lentils, coriander, ginger, turmeric, granulated garlic, and as much Marash chile as you like. Season with salt and pepper, and cook until fragrant, 1 to 2 minutes. Add the chickpeas, tomatoes, and 2 cups water; bring to a boil. Reduce to a simmer, cover, and cook until the lentils are tender, 18 to 20 minutes.
While the lentils cook, prepare the chard leaves.
3 Cook the chard leaves
- Peel and coarsely chop the red onion.
4 Puree the dip
When the lentils are tender, using a slotted spoon, transfer the lentil-tomato mixture to a blender or food processor. Add the reserved onion and ¼ cup of the lentil cooking liquid to a food processor or blender. Blend until smooth, adding more liquid to thin the dip if desired. Season to taste with more salt and pepper, if needed. Transfer to a serving dish.
5 Prep the carrots and dill; toast the naan
- Trim the top from the carrot; cut the carrot in half crosswise, then lengthwise into quarters.
- Coarsely chop the dill.
In a dry pan over medium heat, or in a toaster, toast the naan until browned and slightly crisp but still pliable, 2 to 3 minutes. Tear into 2 pieces.
Garnish the lentil dip with the dill, and serve with chard, naan, and carrot sticks alongside.
Total time range: 30 to 40 minutes
Makes about 3 cups of dip
Sun Basket Green Romesco