avec riz aux échalotes frites et pains plats à l’ail
Ingrédients : Lait de coco (extrait de noix de coco, eau) • Pains plats (lait, soya, blé) (farine de blé enrichie, eau, huile de canola, yogourt (substances laitières, amidon de maïs modifié, carraghénane, pectine, culture bactérienne active), lait, levure, babeurre, sucre, vinaigre, sel, gluten de blé, farine de maïs, gomme guar, légumes monoglycérides, levure chimique, lécithine de soya, arômes naturels, sorbate de potassium, propionate de calcium, bicarbonate de sodium, acide sorbique, enzymes) • Riz basmati • Petites tomates • Oignon jaune • Lentilles rouges • Épinards • Échalotes frites (blé) (oignon, huile de palme, farine de blé, sel) • Puree d'ail (ail, eau, huile de soja, acide citrique, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Mélange d'épices indien (moutarde) (coriandre, curcuma, cumin, sel, épices, poudre d'oignon, poudre d'ail, moutarde moulue, poivre noir, poudre de chili, flocons de chili, huile de canola, dioxyde de silicium) • Persil • Piment.
Allergens
Tags
Lentilles rouges
0.5 cup
Pain plat
2 unit(s)
Riz basmati
0.75 cup
Petites tomates
113 g
Oignon jaune
1 unit(s)
Bébés épinards
56 g
Piment
1 unit(s)
Persil
7 g
Échalotes frites
28 g
Lait de coco
1 unit(s)
Purée d’ail
1 tbsp
Mélange d'épices à l'indienne
9 g
Sucre
0.13 tsp
Plant-Based Butter
1 tbsp
Huile
2 tbsp
Sel
0.25 tsp
Poivre
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
