Chickpea and red lentil dal with kale and warm naan
Vegetarian, Soy-Free, Dairy-Free
30 – 40 Minutes
Plant-based and powered by anti-inflammatory superfoods, this easy Indian vegetarian stew is a favorite of our nutritionist—and sure to be one of yours as well.
In your bag
- 1 red onion
- 1 or 2 carrots (about 6 ounces total)
- ¾ cup red lentils
- Dal spice blend (coriander - ground ginger - granulated garlic - turmeric)
- ½ teaspoon Marash chile flakes (optional)
- 1 cup diced tomatoes
- 1 naan
- 1 cup cooked chickpeas
- 2 or 3 sprigs fresh dill
- 5 ounces baby kale
From a Sanskrit word that means “to split” or “burst open,” the word dal refers to the split dried pulses, such as lentils, peas, or beans, from which it is traditionally made.
Calories: 710, Protein: 31g (62% DV), Fiber: 19g (76% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 4.5g, Saturated Fat: 2g (10% DV), Cholesterol: 0mg (0% DV), Sodium: 270mg (11% DV), Carbohydrates: 106g (35% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.