These deliciously decadent black lentils aren't just plant based, they're also ready in 10 min! Serve with a fresh tomato, cucumber and herb salad and warm fluffy naan for dipping.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||3.8 g||15.4 g|
|Protein||5.3 g||21.6 g|
|Salt||0.34 g||1.38 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Boil half a kettle (you won't need much)
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Add the mini coriander naans to a baking tray and put the tray in the oven for 5 min or until warmed through
Once hot, add the curry powder, ground turmeric, ginger paste and roasted garlic paste and cook for 30 seconds
Add the beluga lentils and cook for 30 seconds further
Add 100ml [200ml] boiled water and bring to the boil over a high heat
Once boiling, reduce the heat to medium-low and cook for a further 3-4 min
While the lentils are cooking, cut the cucumber into quarters lengthways, then chop finely
Chop the baby plum tomatoes in half
Strip the mint leaves from their stems, discard the stems
Chop the mint leaves and coriander together roughly
Add the cucumber, tomato and chopped herbs to a bowl with a generous drizzle of olive oil
Add the white wine vinegar with a pinch of salt, pepper and sugar and give everything a good mix up – this is your herby kachumba
Remove the pan from the heat and stir the coconut yoghurt through the lentils – this is your black dal
Set the black dal, herby kachumba and warmed coriander naans in the centre of the table, ready to share
Garnish with the nigella seeds and let everyone dig in