
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chickpea and red lentil dal with kale and warm naan
Dairy-Free, Soy-Free, Vegetarian, Protein Plus
2 Servings, 710 Calories/Serving
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
Nutrition per serving
Calories 710, Total Fat 18g (23% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 270mg (12% DV), Total Carb. 106g (39% DV), Fiber 19g (68% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 31g
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
Wash produce before use
1
Start the dal
- Peel and finely chop enough red onion to measure 1 cup.
- Scrub or peel the carrots and trim off the ends; cut the carrots in half lengthwise, then crosswise on the diagonal into ¼-inch-thick slices.
- Rinse the lentils.
Stir in the dal spice blend and as much Marash chile as you like and cook until fragrant, 1 to 2 minutes. Add the lentils, tomatoes, and 3 cups water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the lentils are tender, 18 to 20 minutes.
When the lentils are almost done, prepare the naan and the remaining ingredients.
2
Toast the naan
3
Finish the dal
- Rinse the chickpeas.
- Coarsely chop the dill.
Serve