Red lentil and chickpea dal with butternut squash and toasted pita

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

Red lentil and chickpea dal with butternut squash and toasted pita

Red lentil and chickpea dal with butternut squash and toasted pita

Dairy-Free, Soy-Free, Mediterranean, Vegan, Family-Friendly, Protein Plus

2 Servings, 700 Calories/Serving

25–40 Minutes

There’s never a dull moment with dal. This vibrant Indian stew combines butternut squash, red lentils, and chickpeas, brightened with fragrant lemongrass paste for irresistible flavor.

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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 organic yellow onion
  • ½ cup red lentils
  • Sunbasket lemongrass paste (lemongrass - extra virgin olive oil - pureed garlic - pureed ginger - turmeric)
  • ½ pound organic chopped peeled butternut squash
  • 1 cup marinara
  • 1 13.4 ounce carton cooked chickpeas
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 2 whole wheat pita breads
Make It Ahead

You can start the dal (Step 1) the day before. Let cool, then cover and refrigerate overnight. When ready to serve, continue with Step 2, adding 1 to 2 tablespoons water as needed with the chickpeas to loosen the dal.

Nutrition per serving

Calories 700, Total Fat 23g (29% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 500mg (22% DV), Total Carb. 107g (39% DV), Fiber 18g (64% DV), Total Sugars 10g (Incl. 1g Added Sugars, 2% DV), Protein 25g
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

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

Wash produce before use

1

Start the dal

  • Peel and finely chop enough onion to measure 1 cup [2 cups]. 
  • Rinse the lentils.

In a medium [large] sauce pot over medium heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the lemongrass paste and cook until fragrant, about 1 minute. 

Add the lentils, butternut squash, half the marinara (save the rest for another use), and 1½ cups [3 cups] water and season with salt and pepper. Bring to a boil, then reduce to a simmer, cover, and cook, stirring occasionally, until the lentils and squash are just tender, 10 to 12 minutes. Meanwhile, prepare the remaining ingredients. 

2

Prep the remaining ingredients; finish the dal

  • Rinse the chickpeas. Measure 1 cup [2 cups]; save the rest for another use.
  • Cut the lime into wedges for garnish. 
  • Coarsely chop the cilantro for garnish.

To the pot with the dal, add the chickpeas and cook, stirring occasionally, until heated through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, heat the pita breads.

3

Warm the pita breads

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the pita breads, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. Cut or tear in half.

Serve

Transfer the dal to individual bowls and garnish with the cilantro. Serve with the pita and lime wedges. 

Kids Can!
  • Measure the onion.
  • Rinse the lentils and chickpeas.
  • Measure the water for the dal.
  • Garnish with the cilantro.