In order to bring you the best organic produce, some ingredients may differ from those depicted.

Red lentil dal with mint rice, yogurt, and naan

Soy-Free, Vegetarian, Protein Plus

2 Servings, 770 Calories/Serving

35 Minutes

Dal, the classic Indian comfort food, is only as good as the spice blend that seasons it. Here, Chef Justine combines zesty ground ginger and mustard seeds with earthy cumin and turmeric. A refreshing dill and tomato salsa, plus a minty blend of basmati and quinoa, and chewy naan, all help round out the feast.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 to 2 shallots
Fresh mint
Rice-quinoa blend (basmati rice - red quinoa)
1 teaspoon baharat
Dal spice blend (curry powder - mustard seeds - turmeric - cumin seeds - ground ginger)
¾ cup red lentils
5 ounces cherry tomatoes
Fresh dill
1 lime
1 naan bread
½ cup Greek yogurt

Nutrition per serving

Calories 770, Total Fat 14g (18% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 690mg (30% DV), Total Carb. 129g (47% DV), Fiber 18g (64% DV), Protein 36g
Contains: Milk, Wheat

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Make the rice

Peel and thinly slice the shallot.
Strip the mint leaves from the stems; coarsely chop the leaves.

In a pot over medium-high heat, warm 1 to 3 teaspoons oil until hot but not smoking. Add half the shallot, season with salt, and cook, stirring occasionally, until lightly browned, 1 to 3 minutes. Stir in the rice-quinoa blend and baharat and cook until lightly toasted, 1 to 2 minutes.
Pour in 1½ cups water. Bring to a boil, reduce to a simmer, cover, and cook until the grains are tender and the water is absorbed, 18 to 20 minutes. Fluff with fork and stir in the mint. Keep covered until ready to serve. While the rice and quinoa cook, start the dal.

Make the dal

In a second pot over medium-high heat, warm 1 to 3 teaspoons oil until hot but not smoking. Add the remaining shallot and cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Stir in the dal spice blend and cook until lightly toasted, about 1 minute.
Add the lentils and 2 cups water. Bring to a boil, reduce to a simmer, cover, and cook until the lentils are soft, most of the water is absorbed, and the dal is thickened, 18 to 20 minutes. Remove from the heat and season with salt to taste. While the dal cooks, prepare the salsa.

Make the cherry-tomato salsa

Cut the cherry tomatoes in half.
Finely chop the dill.
Juice half the lime; cut half into wedges.

In a bowl, combine the tomatoes, dill, and lime juice with 2 to 3 teaspoons oil. Toss gently and season to taste with salt and pepper.

Toast the naan

Tear or cut the naan into 2 pieces. In a dry frying or grill pan over medium heat, or in a toaster, toast the naan (turning once if using a pan) until golden, 3 to 4 minutes.

Serve

Transfer the rice-quinoa blend to to individual bowls. Top with the dal and salsa. Serve with the yogurt, lime wedges, and warm naan.

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