Carrot-Lentil Daal
Serves 7
Directions
- 1Set a large pot over medium heat and add 1 Tbsp oil.
- 2Once oil is hot, add onions, sauteeing until fragrant and softened.
- 3Add celery and garlic, sauteeing another 2-3 minutes.
- 4Add seasonings, mixing well among vegetables.
- 5Add lentils, chicken stock, and carrots.
- 6Turn heat to high and bring to a boil.
- 7Once boiling, reduce heat, cover, and let simmer for 12-15 minutes.
- 8While pot simmers, shred the chicken and cook the rice.
- 9Once lentils are soft, blend mixture until smooth.
- 10Add milk, and salt to taste.
- 11Add kale, chicken, and finish with lemon juice.
- 12Assemble among 7 containers with rice, topping with cilantro if desired.
- 13Enjoy!
Ingredients
- 1 whole rotisserie chicken, shredded with skin removed
- 14 ml olive oil
- 475 g carrots, roughly chopped
- 350 g yellow onion, roughly chopped
- 175 g celery, roughly chopped
- 255 g lentils
- 280 g white rice, washed
- 48 oz chicken or vegetable stock
- 100 g spinach-kale mix
- 1 Tbsp curry powder
- 1 tsp paprika
- 1 tsp chili powder
- 0.5 tsp tumeric
- 4 cloves garlic, crushed
- 6 oz milk
- 1 Juice of 1 lemon juice
- 1 Vibe of salt and pepper
- 1 bunch cilantro, chopped
Equipment
large potcontainers
Tips
- Meals should keep well over ~5 days.
- The daal is even better after resting overnight.
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