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Green Dal with Farro & Tomato Chutney
2 or 4 Serving Dinner

Green Dal

with Farro & Tomato Chutney

Tags: High-Protein, Soy-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
45 min
CALORIES
610
FAT
16g
CARBOHYDRATES
91g
PROTEIN
26g

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INGREDIENTS

  1. ¾ cup farro
  2. 1 shallot
  3. 2 garlic cloves
  4. 4 oz curly kale
  5. 1 lemon
  6. 1 tsp brown mustard seeds
  7. 1 tbsp curry powder
  8. ¾ cup French green lentils
  9. 5.5 oz coconut milk
  10. 1 tsp turbinado sugar
  11. ¼ cup tomato chutney
  12. 2 tbsp + 2 tsp (4 tbsp + 4 tsp) vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
  16. Directions for 4 servings indicated in parentheses
Allergens: tree nut (coconut), wheat
Tools: Medium saucepan with lid, Baking sheet, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
45 min
CALORIES
610
FAT
16g
CARBOHYDRATES
91g
PROTEIN
26g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the farro

Add farro and a pinch of salt to a small saucepan, cover with 1 inch cold water, and bring to a boil. Reduce heat to medium and cook until farro is tender, 18 to 20 minutes. Drain, and return grains to the saucepan, off heat. Cover to keep warm.

2
Prepare the vegetables

Peel and mince the shallot(s) and garlic. Destem curly kale and thinly slice the leaves. Halve and juice the lemon(s).

3
Cook the aromatics

Heat 2 tsp (4 tsp) vegetable oil in a medium saucepan over medium-high heat. Add minced shallot, minced garlic, brown mustard seeds, and a pinch of salt and pepper. Cook, shaking the pan occasionally, until garlic is fragrant and begins to brown, 2 to 4 minutes. Add curry powder and stir to combine. TIP: If the mustard seeds pop, loosely cover the pan with a lid.

4
Simmer the dal

Add the French green lentils and 1¼ cups (2 ½ cups) water to the saucepan. Bring to a boil, cover, and reduce heat to low. Measure out ⅔ cup coconut milk and add coconut milk and turbinado sugar and simmer until lentils are tender, 22 to 25 minutes. Add sliced curly kale and ¼ tsp (½ tsp) salt and cook until kale is wilted, 3 to 4 minutes. Remove the dal from heat, add lemon juice, and stir. Sprinkle with salt. TIP: If you received a 13 oz can of coconut milk, you’ll have some left over that you can keep for your own use.

5
Serve

Ladle the green dal into large bowls. Serve with cooked farro and dollop with tomato chutney. Dig in!

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