Indian-Style Coconut Lentil Dhal
with Tomato-Corn Salsa, Tortilla Chips & Mint Yoghurt
We've combined the flavours of Indian cuisine with the textures and fun of a nachos bowl. From the creamy coconut lentils to the sweet and juicy salsa and cooling mint yoghurt, scoop up all the deliciousness with the oven-baked tortilla chips. Cutlery optional!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
Brown Onion
1 packet
Snacking Tomatoes
1 packet
Coriander
1 packet
Mint
2 clove
Garlic
6
Mini Flour Tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1
Carrot
1 packet
Lentils
1 tin
Sweetcorn
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
tandoori paste
1 packet
tomato paste
1 packet
coconut milk
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Thinly slice brown onion. • Halve snacking tomatoes. • Roughly chop coriander. • Pick and thinly slice mint leaves. • Finely chop garlic. • Cut mini flourtortillas into wedges. • Grate carrot. • Drain and rinse lentils. • Drain sweetcorn.
• In a medium bowl, combine coriander, tomato, corn and a drizzle of the white wine vinegar and olive oil. Season with salt and pepper.
• In a small bowl, combine mint, Greek-style yoghurt and a small drizzle of olive oil. Season to taste.
• Spread tortilla wedges in a single layer on a lined oven tray. Drizzle (or spray) with olive oil. Season to taste, then toss to coat. • Bake until golden, 8-10 minutes.
TIP: If the tortilla wedges don't fit in a single layer, divide them between two oven trays.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook carrot and onion, stirring, until softened, 3-4 minutes. • Add lentils and cook, until heated through, 2 minutes. • Add garlic and tandoori paste and cook, stirring until fragrant, 1-2 minutes. • Stir in tomato paste and coconut milk and simmer until thickened, 2-3 minutes. Season to taste.
TIP: Add a splash of water to loosen the mixture, if needed.
• Divide Indian-style coconut lentil dhal between bowls. • Top lentils with salsa and a dollop of mint yoghurt. • Serve with tortilla chips. Enjoy!