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
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.
You Will Need
Before You Cook
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
Prepare the Ingredients
Mince garlic. Halve and peel onion. Cut halves into ½" dice. Stem jalapeño, halve and cut into a small dice. Reserve seeds. Remove ribs of kale and coarsely chop.
Start the Daal
Place 1 Tbsp. olive oil in a medium pot over medium heat. Add mustard and stir with a wooden spoon until fragrant and popping, 30-60 seconds. Add garlic, onion, jalapeño, ginger and cook until soft and golden brown, 5-7 minutes. Add a pinch of salt. While daal cooks, start rice.
Start the Rice
Bring a small pot with rice, 1½ cups water, and a pinch of salt to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Set aside covered. While rice cooks, finish daal.
Finish the Daal
Add seasoning blend and a pinch of salt to pot with daal and stir often until toasted, 2-3 minutes. Add tomatoes and juice and 1 cup water. Bring to a boil and add lentils. Simmer until lentils are softened and sauce is thickened, 20 minutes.
Add the Kale
Add ½ tsp. salt and a pinch of pepper to daal. Taste, and add more salt if desired. Stir in kale to daal.
Finish the Dish
Place rice on a plate or a shallow bowl and top with daal. Add jalapeño seeds (to taste).
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