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

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

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.

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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

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.