Dahl with Cypriot-style cheese
with sautéed kale and orange
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
50 g
Red split lentils
(May be present: Gluten)
1 piece
Tomato
½ piece
Onion
½ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
¼ piece
Orange
1 piece
Garlic
75 g
Shredded kale
½ sachet(s)
Yellow mustard seeds
(Contains: Mosterd)
100 g
Cypriot-style cheese
(Contains: Melk (inclusief lactose))
5 g
Ginger paste
Not included in your delivery
150 milliliters
Low sodium vegetable stock
1 tablespoon
Sunflower oil
30 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Cooking Steps
Prepare the stock. Crush or mince the garlic. Dice the tomato and onion. Zest the orange, then slice into 8 wedges.
Melt a knob of butter in a deep frying pan and fry the ginger paste, the curry powder and half of the garlic for 1 minute. Add the lentils, tomato cubes, and the stock. Simmer the dahl for 18 - 20 minutes.
In a wok, heat a drizzle of sunflower oil. Fry the rest of the garlic, the onion, and the yellow mustard seeds for 1 - 2 minutes. Add the shredded kale and the water, as well as the juice of one orange wedge per person, mix well. Sauté the kale for 7 - 8 minutes, or until the water has evaporated. Season to taste with salt and pepper.
Slice the Cypriot-style cheese into 1cm thick slices. Season to taste with pepper.
Heat a drizzle of sunflower oil in a frying pan over high heat. Fry the Cypriot-style cheese 3 - 4 minutes, or until evenly browned.
Stir the sauteed kale through the dahl. Add orange zest to taste, then season with salt and pepper. Serve the dahl in deep plates. Top with the fried Cypriot-style cheese. Garnish with any remaining orange wedges.
