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Season Feast - Day 1

Lentil Larb in Romaine Cups

served with Coconut-Rice and Bell Pepper-Cucumber Salad with Mango Dressing

Coming soon

Contents

Whole grain rice*, lentils*, yellow bell pepper*, cucumber*, romaine lettuce*, coconut milk* (coconut*, coconut water*), CELERY*, red onions*, green onions*, lime juice*, sunflower oil*, tamari sauce* (water, SOYBEANS*, salt), mango*, ginger*, coconut flakes*, SESAME oil*, garlic*, cilantro*, water, mint*, SESAME seeds*, syrup*, salt, white wine vinegar* (contains SULPHITES), sweet chili sauce* (water, sugar*, rice vinegar*, salt, garlic*, red chili*), pepper*, chili flakes*, vegetable bouillon* (salt, vegetable powder* (parsnip*, parsley root*, onion*, carrot*, mushroom*, leek*, tomato*, garlic*), natural aroma, sugar*, canola oil*), onion powder*, sweet paprika*, garlic powder*.

* = organic

Potential allergens: Lentils larb: Sesame seeds, soy, sulphites. Mango dressing: Sulphites. Celery.

Nutritionals pr. 100 g Energy: 488 kJ / 117 kcal Fat: 6.1 g Saturated fatty acids: 2.2 g Carbohydrates: 15 g Sugars: 1.4 g Fiber: 2.8 g Protein: 3,4 g Salt: 0.53 g

Instructions

Before preparing your meal we recommend reading the instructions thoroughly and gathering the kitchen supplies you will need, as well as rinsing all vegetables and herbs. The rest is smooth sailing.

  1. Bring a saucepan of slightly salted water to a boil (1L for 2-3 people, 2L for 4-5 people.). Rinse the rice under cold running water and add to the boiling water. Cook for 10 to 11 minutes. Drain and put back into the saucepan. Add the coconut milk and heat until warmed through. Serve in a bowl.
  2. Heat the lentil larb in a saucepan while stirring occasionally, 6 to 8 minutes.
  3. Cut the celery and the yellow bell pepper into slices and cut the green onion into thin rings. Cut the cucumber lengthwise and then into slices. Add it all to a bowl with mango dressing. Toss to combine.
  4. Seperate the romaine leaves from the stems. Chop mint leaves and leaves and tender stems of the cilantro. Fill the romaine leaves with lentil larb and bell pepper-cucumber salad. Top with mint and cilantro. Eat coconut rice to the side.