Red lentil and chickpea dal with butternut squash and pita
Vegan, Dairy-Free, Diabetes-Friendly, Mediterranean, Soy-Free
Our custom lemongrass paste deliver depth of flavor to this easy vegan Indian-inspired stew, served with warm pita bread.
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
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).
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).
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.