200°C · 15-20 min
In te vriezenAllergens
Gluten
Sulfiet
Mosterd
SojaIndian Lentil Stew
This is yesterday's meal, just as delicious today and €1 cheaper! Individually packed in sustainable disposable packaging. This dahl (a stew of lentils) is heartwarming in flavour and has been a big favourite with our children since they were little! Alongside, I serve a mild vegetable curry with tofu and a paratha, a typical Indian flatbread. Despite the exotic names, it's an ideal family dish! 100% vegan.
Tofu, tomatoes, cauliflower, green beans, pointed cabbage, peas, white onion, garlic, green chilli, red chilli, lemon, fresh turmeric, ginger, coriander, black beluga lentils, chilli powder, yellow mustard seeds, cumin seeds, turmeric, black mustard seeds, multigrain roti paratha (wheat flour), sugar, organic vegetable stock, white wine vinegar, pepper and salt, sunflower oil.
Allergens: gluten, mosterd, soja, sulfiet.
Microwave
Heat the dahl with vegetables loosely covered or with the lid slightly on for 3-4 minutes. Toast the paratha briefly in a toaster or sandwich press, or place it in a preheated oven for 5 minutes.
Oven — 200°C, 15-20 minMarleen's choice
Heat the dahl with vegetables in an ovenproof dish or covered with aluminium foil for 15-20 minutes. Toast the paratha briefly in a toaster or sandwich press, or place it in the oven for 5 minutes. Plastic containers and lids cannot go in the oven; transfer to an oven dish.
Average weight: 540 g
