Allergens
Gluten
Sesamzaad
Sulfiet
MosterdIndian Lentil Stew
This dahl (a stew made from lentils) is heartwarming in flavour and has been a favourite with our children since they were little! Alongside, I serve a mild vegetable curry and a paratha, a typical Indian flatbread. Despite the exotic names, it's an ideal family dish! 100% vegan.
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, water, vegetable margarine, brown linseed, rye, barley, sesame seeds, spelt flour, quinoa, millet, rapeseed oil, sugar, salt, raising agent, corn starch), sugar, organic vegetable stock, white wine vinegar, pepper and salt, sunflower oil.
Allergens: gluten, mosterd, sesamzaad, sulfiet.
Microwave
Heat the dahl with vegetables loosely covered or with the lid slightly on for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Briefly place the paratha in a toaster or sandwich press or bake for 5 minutes in a preheated oven.
Oven — 200°C, 15-30 minMarleen's choice
Heat the dahl with vegetables in an ovenproof dish or covered with aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Briefly place the paratha in a toaster or sandwich press or bake for 5 minutes in the oven. Plastic containers and lids cannot be used in the oven, transfer to an oven dish.
Average weight: 540 g
