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Lentil Dahl
Total Time40 minutes
Cooking Time40 minutes


Serving amount

1 unit(s)


2 unit(s)


1 unit(s)


1 unit(s)


1 sachet(s)

Curry Powder

(Contains Mustard)

1 sachet(s)

North Indian Style Spice Mix

1 pack(s)


1 pack(s)

Coconut Milk

2 unit(s)


(Contains Wheat, Milk)

5 grams


120 grams


1 unit(s)



Nutrition Values

Energy (kJ)3531 kJ
Energy (kcal)844 kcal
Fat25.4 g
of which saturates16.1 g
Carbohydrate120.7 g
of which sugars35.8 g
Dietary Fiber11.9 g
Protein35.9 g
Cholesterol0 mg
Salt3.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.



Preheat the oven to 200 degrees. Cut the onion into half rings. Press or finely chop the garlic. Grate the apple with a coarse grater or cut finely. Grate the ginger with a fine grater or finely chop.

Tip: Did you know that apples contain flavonoids? These are antioxidants that protect us against free radicals: harmful substances in your body caused by, for example, UV radiation or air pollution.


Heat a drizzle of oil in a large skillet with a lid over medium heat. Add the spices and green curry spices and stir-fry for 1 minute, or until fragrant. Add the garlic, onion and ginger and stir-fry for 2-3 minutes.


Add the lentils and apple to the skillet and stir well. Add the coconut milk and 100 ml water per person. Crumble the stock cube over the pan and reduce the heat. Cook the dahl, covered, for 10 - 12 minutes. Add a little more water if the dahl gets too dry. Remove the lid from the skillet. Reduce for another 5 minutes, or until lentils are tender. Season with salt and pepper.


Bake the naan bread in the oven for 4-6 minutes. Strip the mint leaves from the twigs and finely chop the leaves. Cut the lime into wedges. 


In the final 2 mins of cooking, stir the peas through the dahl to warm through.


Finish the dahl with a squeeze of lime juice. Divide the dahl over deep plates and garnish with the mint. Serve with the naan bread and the remaining lime wedges. 

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