Coconut Curried Lentils

with pickled onions, pistachios and basmati rice

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Millions of people around the world can't be wrong, especially about the deeply delightful flavors that come from the Indian subcontinent. Here, we're talking about the combination of earthy curry and sweet coconut and combining them with tender lentils and peas. These dynamic flavors rest on a fluffy bed of rice and are topped with pucker-ish-ly pickled onions. Join the millions upon millions who adore these flavors… (a little peer pressure never hurt.)

In Your Box (serves 2)

  • 2 tsp. Mirepoix Base
  • Info
    4 oz. Vindaloo Sauce
  • ½ oz. Cilantro
  • 1 Lime
  • ¾ cup Basmati Rice
  • ⅓ cup Red Lentils
  • Info
    5⅖ fl. oz. Coconut Milk
  • Info
    1 oz. Roasted Salted Cashews
  • 2 oz. Baby Spinach
  • 1 Shallot

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    770
  • Carbohydrates
    101g
  • Fat
    33g
  • Protein
    21g
  • Sodium
    439mg

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Start the Rice

    Bring a small pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes. While rice cooks, prepare ingredients.

  • 2

    Prepare Ingredients and Pickle Onion

    Quarter and peel onion. Thinly slice one quarter. Cut the remaining onion into ¼" dice. Keep sliced and diced portions separate. Mince cilantro (no need to stem). Halve lime. Cut one half into wedges and juice the other half. Coarsely chop pistachios. Place sliced onion in a mixing bowl with lime juice and a pinch of salt and pepper. Toss to combine and set aside.

  • 3

    Toast Almonds and Finish Rice

    Place a medium non-stick pan over medium heat. Add almonds to hot, dry pan and stir often until toasted, 2-4 minutes. Careful, almonds will burn easily. Remove from burner. Stir toasted almonds and cilantro into rice. Cover and set aside. Reserve pan; no need to wipe clean.

  • 4

    Cook the Lentils

    Return pan used to toast almonds to medium-high heat and add 2 tsp. olive oil. Add diced onion to hot pan and stir occasionally until tender, 3-4 minutes. Add curry paste and cook until aromatic, 30-60 seconds. Stir in lentils, coconut milk, ½ cup water, ¼ tsp. salt, and a pinch of pepper. Bring mixture to a boil. Cover and reduce heat to medium. Cook until lentils are tender and sauce has thickened, 9-12 minutes. Stir in peas and cook until warmed through, 1 minute.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, topping rice with lentils and garnishing with pistachios and pickled onion (to taste). Squeeze lime wedges over (to taste). Bon appétit!

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