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Curried Lentil, Leek & Cashew Dal

over Roasted Carrots with Fresh Mint Raita

Cooking time

35 minutes

Servings

2/4

Calories

530 /serving

Just three letters—d-a-l—and you’ve spelled out the ultimate in vegetarian comforts. This Indian-style staple can be made with different pulses, from mung beans to split peas. We love working with red lentils because they’re flavourful, fast-cooking and wholesome. With cooked-down leeks, leafy greens and roasted cashew nuts tossed into the pot, they’re in good company. Serve over spice-dusted roasted carrots with a refreshingly cool yogurt and mint raita dolloped on top.

We will send you:

  • 120g Baby spinach (or baby kale)
  • 300g Carrots
  • 1 Bunch of mint
  • 100g Sliced leeks
  • 25g Roasted cashews
  • 60ml Vegetable demi-glace
  • 36g Mild yellow curry paste
  • 100g Red lentils
  • 100g Greek yogurt
  • 9g Fenugreek & Friends spices (turmeric, coriander, fenugreek, black pepper, cinnamon, paprika, green cardamom, mustard, cumin)

Contains: Milk, Mustard, Cashews

You will need:

Medium pot
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
18 g
Saturated Fat
4 g
Sodium
1270 mg
Total Carb
74 g
Sugars
12 g
Protein
27 g
Fibre
17 g
Preparation
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Start the dal
Preheat the oven to 450°F. In a medium pot, heat a drizzle of oil on medium. Sauté the leeks, stirring frequently, 3 to 4 min., until beginning to brown. Add the lentils and curry paste; sauté, stirring frequently, 1 to 2 min., until fragrant. Add the demi-glace and 2 cups water (double for 4 portions); season with S&P. Bring to a boil; reduce to a simmer and cook, stirring occasionally, 18 to 22 min., until the lentils have softened. Season with S&P.
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Roast the carrots
While the dal cooks, halve the carrots lengthwise. On a lined sheet pan, toss with a drizzle of oil, all but a pinch of the spices and S&P. Arrange in a single layer and roast, flipping halfway through, 16 to 20 min., until tender.
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Mise en place
While the carrots roast, thinly slice a small handful of spinach. Pick the mint leaves off the stems; finely chop ½ the leaves. Roughly chop the cashews.
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Make the raita
In a small bowl, combine the chopped mint and ½ the yogurt; season with the remaining spices. Stir well.
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Finish the dal
To the pot of dal, add the whole spinach leaves, ½ the cashews and the remaining yogurt. Cook, stirring occasionally, 1 to 2 min., until the spinach has wilted. If the sauce seems dry, gradually add water, 1 tbsp at a time, until you achieve your desired consistency.
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Plate your dish
Divide the carrots between your bowls and spoon the dal over top. Top with the sliced spinach, mint leaves (tear before adding) and raita. Garnish with the remaining cashews. Bon appétit!