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Purple Carrot

Tamarind Lentil Dal

with Spinach & Sweet Potato

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This gluten-free meal is hearty and loaded with flavor. Lentils make for a nutritious, filling base, and spinach and sweet potato give us that boost of veggies that we love. Warm, fragrant curry powder infuses the dish and adds a beautiful color, making this one amazing meal.

Heat it up in the microwave
Pull back the film about 1 inch and heat meal on high for 2 minutes.* Let it sit for 2 minutes, peel off film, stir, and dig in! And please be careful, the bowl might be hot.

*Make sure to cook this meal until the internal temperature is 165 degrees to ensure food quality and safety are spot-on. Microwave directions are based on preparation in a 1100-watt microwave; if necessary, continue heating the meal in 30-second intervals until fully heated.

Sweet Potatoes, Water, Short Grain Brown Rice, Coconut Milk (organic coconut milk, water, guar gum), Black Beluga Lentils (black lentils), Yellow Onion, Spinach, Tamarind Chutney (sugar, water, tamarind concentrate, spices, salt, black salt, mango powder), Ginger, Garlic, Canola Oil, Madras Curry Powder (spices, turmeric, salt), Garam Masala (spices, turmeric, canola oil), Salt, Ground Cayenne Pepper (dried chiles).
Allergens: tree nut (coconut)