Protein Boost | Bacon & Coconut-Ginger Lentil Dal
with Warm Garlic Naan
Cooking time
20 minutes
Servings
2/4
Calories
1380 /serving
Put this dal on speed dial. Using pre-cooked lentils and zucchini quickly gets you where you want to be: inhaling ginger, garlic and rich vindaloo-style spices. Warm naan glistening with garlic butter is ready to scoop up this protein-rich stew.
We will send you:
- 100g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
- 15ml Minced garlic
- 1 Green zucchini
- 15ml Ginger paste
- 1 Scallion
- 400ml Organic fair-trade coconut milk (non-GMO)
- 540ml Lentils (canned)
- 2 Naan
- 8g Going for Goa spices (garlic puree, ginger puree, sea salt, chili powder, coriander powder, mustard seeds, cumin powder, turmeric, black peppercorn, curry leaves, cinnamon, star anise, fennel seeds, coriander seeds, cumin seeds)
Contains: Milk • Mustard • Wheat
You will need:
Basting brush
Medium pot
Microwave
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
80 g
Saturated Fat
49 g
Sodium
1970 mg
Total Carb
122 g
Sugars
13 g
Protein
44 g
Fibre
17 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Medium-dice the zucchini.
- Slice the scallion crosswise, separating the white bottom and green top.
- Drain and rinse the lentils.
Start the dal
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the ginger, white bottom of the scallion and ½ the garlic.
- Sauté, 30 sec. to 1 min., until fragrant.
- Add the zucchini and sauté, 3 to 4 min., until beginning to brown; season with S&P.
Finish the dal
- To the pot, add the lentils, coconut milk, spices and S&P.
- Cook, stirring occasionally, 3 to 4 min., until combined and warmed through.
Make the garlic naan
- Meanwhile, in a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted.
- Add the remaining garlic; stir well.
- Brush the naan with the garlic butter.
- Toast directly on an oven rack, 2 to 3 min., until warmed through.
- Transfer to a cutting board and cut into wedges.
Plate your dish
- Divide the dal between your bowls.
- Garnish with the green top of the scallion.
- Serve the garlic naan on the side. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
