Meal Kit
Indian-Flavored Lentil Dal
with garlic buttered naan dippers
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
- Vegetarian
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Brown Lentils
- 5⅗ fl. oz. Coconut Milk
- 5.47 oz. Long Grain White Rice
- 1 Onion
- 8 Naan Dippers
- 2 Tbsp. Tomato Puree
- 1 oz. Creme Fraiche
- ¾ oz. Roasted Garlic & Herb Butter
- ¼ oz. Cilantro
- 2 tsp. Chile and Cumin Rub
- 2 Garlic Cloves
- 1 tsp. Garlic Salt
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.
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Nutrition (per serving)
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Calories940
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Carbohydrates130g
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Net Carbs113g
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Fat38g
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Protein12g
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Sodium1730mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Medium Pot
- 1 Small Pot
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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Add protein to meal as desired.
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1 Cook the Rice
Bring a small pot with rice, 1 1/4 cups water, and half the garlic salt (reserve remaining for lentils) to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Cover and set aside to keep warm.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Stem and coarsely chop cilantro.
Halve and peel onion. Cut halves into 1/4" dice.Mince garlic.In a mixing bowl, combine creme fraiche and 1 tsp. water. Set aside. -
3 Cook the Onions
Place a medium pot over medium heat and add 2 tsp. olive oil.
Add onions and a pinch of salt to hot pot. Stir occasionally until tender and slightly browned, 6-8 minutes.Add garlic and stir occasionally until fragrant, 30-60 seconds. -
4 Add the Sauce and Lentils
Add tomato puree to hot pot. Stir occasionally until combined, 1-2 minutes.
Add lentils, remaining garlic salt, coconut milk, chile and cumin rub, and 1/2 cup water.Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed. Stir to combine and bring to a simmer.Once simmering, stir often until lentil mixture is slightly thickened, 4-6 minutes.If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. -
5 Toast Naan and Finish Dish
Place naan on prepared baking sheet and evenly top with softened butter.
Broil under hot broiler until naan is golden-brown, 1-2 minutes.Don't text and broil! Keep an eye on oven as naan may burn easily under broiler.Carefully remove from broiler.Plate dish as pictured on front of card, topping rice with lentil mixture. Garnish with cilantro and crema. Serve naan on the side for dipping. Bon appétit!
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