Dahl makhani

with basmati rice

JUST VEGAN! | NO ADDED GLUTEN | Spicy (medium), Great for leftovers, Freezer friendly

Rich and creamy black lentils and kidney beans are spiced to perfection in this nutrient-packed traditional Indian dahl. A treat for the senses as well as being kind to your budget. Cook this dish and save portions in the freezer for when you don't feel like cooking!

Make this dish within 5 days of receiving your meal kit
Hands-on: 30 minutes
Ready in: 75 minutes
Cooking equipment: medium pot, large pot, small pot
Preparations steps: soak kidney beans and lentils, overnight, in a large bowl covered with water, rinse and drain
Pantry items needed: vegetable oil, salt, freshly ground black pepper
Serves: 6

Nutritional information

	Per 595g serve	Per 100g
Energy	2240kJ (534Cal)	376kJ (90Cal)
Protein	20.1g	3.4g
Fat, total	7.2g	1.2g
– Saturated	7.3g	1.2g
Carbohydrate	93.3g	15.7g
– Sugars	6.2g	1.1g
Sodium	659mg	111mg

* Nutritional information is based on averages.

Allergens and ingredients

Allergens: none.

May contain traces of allergens.

For full details of allergen and ingredient information,

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Eat your way to healthy!

Lentils are a great source of protein and fibre, and an excellent source of B vitamins, iron, magnesium, potassium and zinc.

Lentils have been linked to various health benefits, including improved gut health, blood-pressure management, and lower risk of heart disease and type 2 diabetes.