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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
680
FAT
17g
CARBOHYDRATES
107g
PROTEIN
30g

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INGREDIENTS

  1. ¾ cup farro
  2. 1 shallot, peeled and minced
  3. 2 garlic cloves, peeled and minced
  4. 1 tsp brown mustard seeds
  5. 1 tbsp curry powder
  6. ¾ cup French green lentils, rinsed and sorted
  7. 5.5 oz coconut milk
  8. 1 tsp turbinado sugar
  9. 4 oz curly kale, destemmed and leaves thinly sliced
  10. 1 lemon, juiced
  11. ¼ cup tomato chutney
  12. 2 tbsp + 2 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
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
680
FAT
17g
CARBOHYDRATES
107g
PROTEIN
30g

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
Cook the aromatics

Heat 2 tsp vegetable oil in a medium saucepan over medium-high heat. Add shallot, garlic, 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. (4-serving meal: use 4 tsp vegetable oil) TIP: If the mustard seeds begin to pop, loosely cover the pan with a lid.

3
Simmer the dal

Add lentils and 1¼ cups water to the saucepan with the aromatics. Bring to a boil, cover, and reduce heat to low. Add just ⅔ cup coconut milk and turbinado sugar and simmer until lentils are tender, 22 to 25 minutes. Add kale and ¼ tsp salt and cook until kale is wilted, 3 to 4 minutes. Remove from heat, add lemon juice, and stir the dal. Sprinkle with salt. (4-serving meal: use 2½ cups water, 1⅓ cups coconut milk, ½ tsp salt) TIPS: To “sort” the lentils (as noted in the ingredient list) means to look for and discard any naturally occurring debris or stones. If you received a 13 oz can of coconut milk, you’ll have some left over; keep it for your own use.

4
Serve

Divide farro between bowls. Ladle green dal on top, and dollop with tomato chutney. Tuck in!

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