Red lentil and chickpea dal with butternut squash and pita

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

20-Minute Meal

Red lentil and chickpea dal with butternut squash and pita

Soy-Free, Dairy-Free, Vegan, Diabetes-Friendly, Mediterranean

2 Servings, 470 Calories/Serving

25–40 Minutes

Our custom lemongrass paste deliver depth of flavor to this easy vegan Indian-inspired stew, served with warm pita bread.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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
  • Sun Basket lemongrass paste (lemongrass - EVOO - fresh garlic - fresh ginger - ground turmeric)
  • ½ pound organic chopped peeled butternut squash
  • Sun Basket tomato base (tomatoes - tomato paste - fresh garlic)
  • ½ cup cooked chickpeas
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 2 whole wheat pita breads
Chef's Tip
Make It Ahead
You can start the dal (Step 1) the day before. Let cool, then cover and refrigerate overnight. When ready to serve, begin with Step 2; rinse the chickpeas and add them to the dal. Gently rewarm, adding 1 to 2 tablespoons water as needed to loosen it, as you prepare the garnishes and warm the pita breads (Steps 2 and 3).

Nutrition per serving

Calories: 470, Protein: 22g (44% DV), Fiber: 15g (60% DV), Total Fat: 17g (26% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 1.5g, Saturated Fat: 2g (10% DV), Cholesterol: 0mg (0% DV), Sodium: 220mg (9% DV), Carbohydrates: 91g (30% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
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.

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, tomato base, and 1½ cups [3 cups] water and season with salt and pepper. Bring to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until the lentils and squash are just tender, 10 to 12 minutes.
While the dal simmers, prepare the remaining ingredients.

2

Prep the remaining ingredients; finish the dal

  • Rinse the chickpeas.
  • 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 warmed through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
While the dal finishes cooking, 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.
  • Measure the water for the dal.
  • Rinse the chickpeas.
  • Garnish with the cilantro.