In order to bring you the best organic produce, some ingredients may differ from those depicted.
Print instructions
Red lentil and chickpea dal with butternut squash and toasted pita
Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Vegan, <600 Calories
2 Servings, 590 Calories/Serving
25–40 Minutes
There’s never a dull moment when you’ve got dal. For a crazy-delicious Indian stew, we throw in mildly sweet butternut squash, hearty red lentils, and earthy chickpeas plus bright lemongrass paste to bump up the flavors.
In your bag
- 1 organic yellow onion
- ½ cup red lentils
- Sunbasket lemongrass paste (lemongrass - extra virgin olive oil - pureed garlic - pureed ginger - turmeric)
- ½ pound organic chopped peeled butternut squash
- Sunbasket tomato sauce (tomatoes - onions - garlic - olive oil - salt - spices)
- ½ cup cooked chickpeas
- 1 organic lime
- 4 or 5 sprigs organic fresh cilantro
- 2 Atoria’s Family Bakery whole grain pita breads
Nutrition per serving
Calories 590, Total Fat 17g (22% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 510mg (22% DV), Total Carb. 93g (34% DV), Fiber 17g (61% DV), Total Sugars 10g (Incl. 1g Added Sugars, 2% DV), Protein 23g
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
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 sauce, and 1½ cups [3 cups] water and season with salt and pepper. Bring to a boil, then reduce to a simmer, cover, and cook, stirring occasionally, until the lentils and squash are just tender, 10 to 12 minutes. Meanwhile, 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 heated through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, 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 and chickpeas.
- Measure the water for the dal.
- Garnish with the cilantro.