Red Lentil Dahl With Fresh Mango
GF / DF / SF / 372cal in a 400g
This is a filling and comforting dish, not to mention how nutritious it is, and works well as a lunch pot or as a dinner option. This traditional Indian dish is usually served with basmati rice or Indian bread. We make our red lentil dahl so it's not just vegetarian, it's good for vegan diets too.
Butternut Squash, Vegetable Stock (Celery), Tomato, Red Lentils, Fresh Mango, Onion, Sunflower Oil, Fresh Coriander, Curry Powder, Garlic, Coriander Seed, Cumin Seed, Chilli flakes, Sea Salt, Black pepper.
Nutrition & Portions Explained
This portion is appropriate for a healthy & active adult with a good appetite.
This traditional Indian dish is usually served with basmati rice or Indian bread.
These cooking instructions are only a guide. Your appliance may have a different set of power ratings. Adjust accordingly. Make sure your food is piping hot (>75ºC) before serving.
For best results use your Microwave oven
Microwave: Puncture the cellophane several times before placing in microwave. Use the Defrost Program or low power for about 15 minutes. Shake or stir the contents and then return at high power for 2/3 minutes more to ensure that it is piping hot.
On the Hob: Transfer contents to saucepan and heat slowly until piping hot. Remember to add water to prevent the sauce drying out.
In the Oven: Preheat oven to 175ºC. Puncture the cellophane several times before placing in oven for about 30 mins. If defrosted, reduce cooking time to 20 minutes.
Store at <-18ºC
If defrosted, refrigerate at <5°C & eat within 24hrs
*As many of our dishes as possible are made without the most common allergens, for instance, we use cornflour instead of wheat flour in our sauces. While we make dishes that are wheat, nut and dairy free, we do handle these products in our Kitchen. So if you have a Clinical Diagnosis of Coeliac Disease or other allergies, you need to exercise care in your choices. Please get in touch with us if you have any specific dietary requirements.
Last updates 13/01/24