with Crispy Shallot Rice and Garlic Flatbreads
Ingredients: Coconut milk (coconut extract, water) • Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Basmati rice • Baby tomato • Yellow onion • Red lentils • Spinach • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Indian spice blend (mustard) (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) • Parsley • Chili pepper.
Allergens
Tags
Red Lentils
0.5 cup
Flatbread
2 unit(s)
Basmati Rice
0.75 cup
Baby Tomatoes
113 g
Yellow Onion
1 unit(s)
Baby Spinach
56 g
Chili Pepper
1 unit(s)
Parsley
7 g
Crispy Shallots
28 g
Coconut Milk
1 unit(s)
Garlic Puree
1 tbsp
Indian Spice Mix
9 g
Sugar
0.13 tsp
Plant-Based Butter
1 tbsp
Oil
2 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. - Remove from heat. Set aside, still covered.
- Meanwhile, using a strainer, rinse lentils until water runs clear.
- Peel, then cut onion into 1/4-inch pieces.
- Roughly chop spinach.
- Finely chop parsley.
- Halve tomatoes.
- Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)
- Heat a large pot over medium-high.
- When hot, add 2 tbsp (4 tbsp) oil, then onions and 1/4 tsp (1/2 tsp) chilies. (NOTE: Like things spicy? Add more chilies or use remaining chilies for a future creation!) Cook for 3-4 min, stirring occasionally, until tender.
- Add Indian Spice Mix, tomatoes, half the garlic puree and coconut milk. Cook for 4-6 min, stirring often, until tomatoes begin to break down and coconut milk has thickened slightly. Season with salt and pepper.
- To the same pot, add lentils, 1 1/2 cups (3 cups) water, 1/8 tsp (1/4 tsp) sugar and 1/2 tsp (1 tsp) salt. Bring to a boil over high heat.
- Once boiling, reduce heat to medium. Cook for 10-15 min, stirring often, until lentils soften. (NOTE: Add water 1/4 cup at a time, if dal is too thick.) Season with pepper.
- When done, remove from heat and stir in spinach.
- Meanwhile, on an unlined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 unlined baking sheets.)
- Brush flatbreads with remaining garlic puree. Season with salt.
- Broil flatbreads in the top of the oven for 1-2 min, until golden. (NOTE: For 4 servings, broil flatbreads in the middle of the oven, one baking sheet at a time.) (TIP: Keep an eye on them so they don't burn!)
- Fluff rice with a fork, stir in half the crispy shallots and 1 tbsp (2 tbsp) plant-based butter. Season with salt.
- Cut flatbreads into wedges.
- Divide rice and lentil dal between bowls.
- Sprinkle parsley and remaining crispy shallots over top.
- Serve flatbreads alongside.
1150
kcal
Calories
50
g
Fat
24
g
Saturated Fat
156
g
Carbohydrate
10
g
Sugar
14
g
Dietary Fiber
30
g
Protein
0
mg
Cholesterol
1050
mg
Sodium
0
g
Trans Fat
1150
mg
Potassium
250
mg
Calcium
11
mg
Iron
