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Spiced Lentils & Basmati Rice Fill 1 Created with Sketch.

with Roasted Sweet Potato & Coconut Yogurt

  • icon_cook Created with Sketch.
    Cook Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 790 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

We’re making tonight’s stewed lentils (or “dal” as the dish is commonly known in Hindi) with a special ingredient. The fresh leaf of a curry tree, a native of South Asia, imparts unique hints of citrus and savory spice when stewed with our green lentils. A vibrant blend of spices including garam masala and turmeric add another warming layer to the dish. Lightly toasted naan is perfect for scooping up the lentils, while yogurt made from coconut milk balances their spice with a bit of tangy sweetness.

fresh
ingredients
Spiced Lentils & Basmati Rice with Roasted Sweet Potato & Coconut Yogurt
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & season the yogurt:
1 Prepare the ingredients & season the yogurt:

Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and mince the shallot. Peel and finely chop the garlic. Rinse the lentils. Using your fingers, inspect the lentils for any pebbles; discard the pebbles. Peel the sweet potato; halve lengthwise. Cut into ½-inch-thick wedges, then cut each wedge in half crosswise. Peel and mince the ginger. Pick the cilantro leaves off the stems; discard the stems. Place the yogurt in a bowl; season with salt and pepper.

Cook the lentils:
2 Cook the lentils:

In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the shallot and garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the lentils and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant. Add the curry leaf and 3 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 20 to 22 minutes, or until tender. Turn off the heat and stir in the vinegar. Season with salt and pepper to taste. Carefully remove and discard the curry leaf.

Roast the sweet potato:
3 Roast the sweet potato:

While the lentils cook, place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Cook the rice:
4 Cook the rice:

While the sweet potato roasts, in a medium pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the rice, a big pinch of salt and 1 ⅓ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 14 to 16 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

Toast the naan:
5 Toast the naan:

Once the rice has cooked for about 10 minutes, carefully place the naan directly onto the oven rack. Toast 2 to 4 minutes, or until warmed through and the edges are slightly crispy. Remove from the oven and transfer to a cutting board. When cool enough to handle, cut into 6 equal-sized pieces.

Plate your dish:
6 Plate your dish:

Divide the cooked rice, cooked lentils and roasted sweet potato between 2 dishes. Garnish with the cilantro. Serve with the seasoned yogurt and toasted naan on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients & season the yogurt:

Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and mince the shallot. Peel and finely chop the garlic. Rinse the lentils. Using your fingers, inspect the lentils for any pebbles; discard the pebbles. Peel the sweet potato; halve lengthwise. Cut into ½-inch-thick wedges, then cut each wedge in half crosswise. Peel and mince the ginger. Pick the cilantro leaves off the stems; discard the stems. Place the yogurt in a bowl; season with salt and pepper.

2 Cook the lentils:

In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the shallot and garlic; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the lentils and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant. Add the curry leaf and 3 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 20 to 22 minutes, or until tender. Turn off the heat and stir in the vinegar. Season with salt and pepper to taste. Carefully remove and discard the curry leaf.

Cook the lentils:
Roast the sweet potato:
3 Roast the sweet potato:

While the lentils cook, place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

4 Cook the rice:

While the sweet potato roasts, in a medium pot, heat 1 teaspoon of olive oil on medium-high until hot. Add the ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the rice, a big pinch of salt and 1 ⅓ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 14 to 16 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

Cook the rice:
Toast the naan:
5 Toast the naan:

Once the rice has cooked for about 10 minutes, carefully place the naan directly onto the oven rack. Toast 2 to 4 minutes, or until warmed through and the edges are slightly crispy. Remove from the oven and transfer to a cutting board. When cool enough to handle, cut into 6 equal-sized pieces.

6 Plate your dish:

Divide the cooked rice, cooked lentils and roasted sweet potato between 2 dishes. Garnish with the cilantro. Serve with the seasoned yogurt and toasted naan on the side. Enjoy!

Plate your dish: