Red Lentil Dal and Brown Rice

served with Green Salad in Cilantro-Mint Chutney and Turmeric-Dressed Cauliflower

Dal (also written as dhal or daal) refers to both the primary ingredient in this Southeast Asian hearty soup or stew and the actual dish itself. The primary ingredient is the split pulses, usually lentils, but they can also be split peas or beans. This variation is tomato based and uses red lentils with our own masala spice blend. We serve it with brown rice, pan-seared cauliflower tossed in a turmeric sauce with raisin-cashew crumble, and a green salad tossed with cilantro-mint chutney.


Red Lentil Dal dal mint sprigs

Brown Rice

Green Salad in Cilantro-Mint Chutney romaine lettuce green onion(s) cilantro-mint chutney (green, light spice)

Turmeric-Dressed Cauliflower cauliflower turmeric sauce cashew-raisin crumble

Tamarind Chutney (brown chutney)


2-3 and 4-5 Person Box Water, *Cauliflower, *Crushed Tomato (*tomatoes, *tomato puree [water, *tomato paste], sea salt, naturally derived citric acid), *Lettuce Romaine, *Long Grain Brown Rice, *Oat Milk (water, *oats, *sunflower oil, salt, potassium carbonate), *Red Lentils, *Green Onion, *Fresh Cilantro, *Coconut Milk (*coconut, water), *Blue Agave, *Yellow Onion, *Ginger, *Cashews, *Thompson Seedless Raisins (*select thompson seedless raisins, and *sunflower oil), *Extra Virgin Olive Oil, *Garlic, *Fresh Mint, Sea Salt, *Seasoned Vegetable Base (*vegetables [*carrot, *celery, *onion, *tomato], salt, *yeast extract, *cane sugar, *soy sauce [water, *soybeans, salt, *alcohol], *maltodextrin, yeast extract, *food starch, *vegetable juice concentrate [*carrot, *celery], *onion powder, *garlic powder, *spices, natural flavor), *Tamarind Puree (*tamarind), *Date Syrup, *Ground Turmeric, *Garam Masala Seasoning (*coriander, *cinnamon, *fennel, *cumin, *pepper black, *cardamom, *cloves), *Paprika, *Sun Dried Tomatoes (*tomatoes, salt), *Ground Coriander, *Nutritional Yeast (*yeast autolysate, *rice flour, sea salt), *Jalapeño Pepper, *Cumin Seeds, *Caraway Seeds, *Stone Ground Mustard (water, *mustard seeds, *vinegar, salt, *spices), *Ground Cumin, *Cornstarch, *Ground Ginger. *Certified Organic By QAI

Allergens Tree Nuts (Cashews, Coconut), Soy, Wheat

At Simple Feast we take every precaution to ensure that cross contamination of ingredients does not occur in our kitchens. Please be aware that our meals are produced in a kitchen that contains wheat, soy, tree nuts, peanuts and seeds.

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NET WT: 50.51 OZ (3.15 LB) 1.432 kg - 2-3 person box

NET WT: 101.02 OZ (6.31 LB) 2.864 kg - 4-5 person box

Nutrition Label 2-3 and 4-5 Person Box


Before preparing your meal we recommend reading the instructions thoroughly and gathering the kitchen supplies you will need. We also suggest washing and drying all vegetables and herbs.

  1. Coarsely chop the mint leaves and set to the side.
  2. Coarsely chop the romaine hearts. Cut off and discard the root end of the green onions and then thinly slice on the diagonal. Put both in a bowl. Set to the side.
  3. Cut the cauliflower florets from the stem and then into bite-sized pieces.
  4. Set a frying pan over medium-high heat. Add enough oil to coat the pan (about 1 Tbsp). Once the oil is hot and beginning to ripple, gently add the cauliflower (to avoid splattering), and cook until tender but still with a bite, about 6 minutes. Stir in the turmeric sauce and the raisin-cashew crumble. Continue to cook until fragrant and the raisins start to plump. Keep warm.
  5. Set a nonstick frying pan over medium heat. Add enough oil to coat the pan (about 1 Tbsp). Warm the brown rice, stirring occasionally until completely heated through, 5 to 7 minutes.
  6. Meanwhile, as the rice is cooking, heat the red lentil dal in a saucepan over medium heat, stirring occasionally, until hot, about 5 minutes. Keep warm.
  7. Toss the romaine-green onion with enough of the cilantro-mint chutney (green chutney) to coat. Serve the remaining chutney to the side.
  8. Sprinkle the mint over the dal and serve with the rice and the turmeric-sauced cauliflower. Enjoy with the tamarind chutney (brown chutney, romaine salad, and the remaining cilantro-mint chutney.