Family Feast - Day 3

Coconut-Potato Dhal

Rich and spicy, but kept at a level that leaves nobody out at your table? Yes, please!. This version of an Indian dhal with lentils gets its rounded flavor from coconut milk and a soy yogurt alternative. Meanwhile, our apricot-couscous salad has North African roots while the other salad makes sure you're getting your greens, in the form of cabbage.


Water, cabbage*, broccolini*, couscous* (contains WHEAT), red lentils*, canned peeled tomatoes*, plant-based alternative to yogurt * (water, SOYBEANS*, bifidus and acidophilus cultures), potatoes*, coconut milk* (coconut*, coconut water*), chickpeas*, dried apricots*, onions*, CASHEW NUTS*, tomato puree* (tomatoes*, salt), parsley*, sunflower oil*, lemon juice*, ginger*, garlic*, sea salt, vegetable bouillon* (salt, vegetable powder* (parsnip*, parsley root*, onion*, carrot*, mushroom*, leek*, tomato*, garlic*), natural aroma, sugar*, canola oil*), white wine vinegar* (contains SULPHITES), lime juice*, cumin*, sambhar spice mix* (contains MUSTARD seeds), ground black peppercorns*, coriander seeds*, za’atar spice mix* (contains SESAME seeds), children’s curry spice mix*.

* = organic

Potential allergens: Dhal: Mustard seeds Couscous: Gluten Yogurt dressing: Soy, sulphites, sesame seeds Cashew nuts

Nutritionals pr. 100 g Energy: 488 kJ / 117 kcal Fat: 2.9 g Saturated fatty acids: 1.2 g Carbohydrates: 18 g Sugars: 2.3 g Fiber: 2.5 g Protein: 5,0 g Salt: 0.27 g


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 (2,5 dl water for 2-3 people and 5 dl for 4-5 people). Add the couscous to the boiling water. Turn off the heat, cover with a lid and let sit until the water has absorbed, 9 to 10 minutes. Fluff with a fork and transfer to a bowl.
  2. Meanwhile, heat the dhal in a saucepan over medium heat until heated through, stirring occasionally.
  3. Cut the cabbage into very thin strips and the broccolini in thin slices. Put both in a bowl with the white yogurt dressing. Toss to combine.
  4. Chop the leaves and tender stems of the parsley and cut the dried apricots into quarters. Add to the bowl with the couscous and sprinkle the cashews over the top.
  5. Enjoy the dhal with the two salads.