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One pot

Coconut Red Lentil Dal

with Currant-Studded Spinach Salad & Warm Naan

Cooking time

35 minutes




1100 /serving

The only thing better than huddling around this warm, colourful red lentil stew is the fact that you have toasted naan wedges to dip into it. For a light, bright side, you’ll throw together a refined salad of spinach, currants and sherry vinegar dressing in less time than it takes you to stream your favourite show. Now pull up a chair (or get comfy on the sofa) and indulge!

We will send you:

  • 120g Baby spinach
  • 20g Ginger
  • 1 Onion (or shallot)
  • 1 Lime
  • 1 Bunch of cilantro
  • 15ml Sherry vinegar
  • 400ml Coconut milk
  • 200g Red lentils
  • 400ml Tomatoes (canned)
  • 25g Currants
  • 2 Naan
  • 16g Masala spice blend (coriander, cumin, garlic, ginger, sea salt, turmeric, paprika)

Contains: Sulphites, Wheat

You will need:

Medium pot
Olive oil
Salt & pepper
Total Fat
39 g
Saturated Fat
27 g
1600 mg
Total Carbs
151 g
19 g
41 g
21 g
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Mise en place
Preheat the oven to 450°F. Quarter the lime. Peel and mince the ginger. Peel, halve and small-dice the onion. Roughly chop the cilantro leaves and stems.
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Cook the aromatics
In a medium pot, heat a drizzle of oil on medium. Add the onions and cook, stirring frequently, 5 to 6 minutes, until golden. Add the ginger; cook, stirring frequently, 1 to 2 minutes, until fragrant. Season with the masala spice blend and S&P.
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Make the dal
Add the lentils to the pot of aromatics and cook, stirring, 1 to 2 minutes, until combined. Add all but ¼ cup of the coconut milk (shake before opening; reserve double the coconut milk for 4 portions), the tomatoes, up to ½ the cilantro (to taste) and 2 cups water (double for 4 portions); season with S&P. Bring the dal to a boil; reduce to a simmer and cook, stirring occasionally, 20 to 25 minutes, until the lentils have softened. Season with S&P.
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Toast the naan
While the stew cooks, place the naan directly on the oven rack and toast, 5 to 7 minutes, until warmed through. Transfer to a cutting board and drizzle with oil. Cut into wedges and season with S&P.
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Make the salad
While the naan toasts, in a small bowl, make the vinaigrette by combining the vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P. In a large bowl, combine the spinach and currants; season with S&P and toss to combine.
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Finish & serve
Divide the finished dal between your bowls. Drizzle with the reserved coconut milk. Squeeze on the juice of as many of the lime wedges as you’d like. Garnish with the remaining lime wedges and cilantro (to taste). Serve the naan wedges on the side. Toss the salad with as much of the vinaigrette as you’d like and serve on the side. Bon appétit!