Chickpea and red lentil dal with kale and warm naan
Dairy-Free, Soy-Free, Vegetarian
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.
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.
Toast the naan
Finish the dal
- Rinse the chickpeas.
- Coarsely chop the dill.
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.