Recipe

Red Dhal with Crispy Camembert

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Red Dhal with Crispy Camembert

Who doesn't like gooey cheese, mild curried saucy lentils with a refreshing tomato salad, we love it and know you'll love it too.




Ingredients to serve 2

  • ½ x Camembert - diced
  • 60g x Panko Breadcrumbs
  • ½ tin x Coconut Milk
  • ½ tbsp x Vegetable Stock Granules
  • 125g x Red Lentils
  • 2 x Tomatoes - large diced
  • 2 tbsps x Balsamic Vinegar
  • 2 x Naan Breads
  • 5g x Chives - chopped
  • 7.5g x DD Spice Mix - dhal
  • 65g x DD Aromatic Base
  • 1 x Eggs - whisked (from your pantry)
  • All Purpose Flour (from your pantry)
  • Salt and Pepper (from your pantry)
  • Sunflower Oil (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 1 x Camembert - diced
  • 120g x Panko Breadcrumbs
  • 1 tin x Coconut Milk
  • 1 tbsp x Vegetable Stock Granules
  • 250g x Red Lentils
  • 4 x Tomatoes - large diced
  • 4 tbsps x Balsamic Vinegar
  • 4 x Naan Breads
  • 10g x Chives - chopped
  • 15g x DD Spice Mix - dhal
  • 130g x DD Aromatic Base
  • 2 x Eggs - whisked (from your pantry)
  • All Purpose Flour (from your pantry)
  • Salt and Pepper (from your pantry)
  • Sunflower Oil (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Prepare three mixing bowls one with your all-purpose flour, one with your whisked egg and one with your panko breadcrumbs. Season the contents of each.

Washing Instruction

Wash your hands and tomatoes well. Rinse your chives thoroughly and drain on paper towel.

Gino's Tip

Dhal is a no-fuss labour of love and does require you to stir regularly and check that your lentils aren't sticking to the base of the pan.

Step 1 -Coconut Dhal - See Gino's Tip

Heat a large casserole pan over med-high heat, add a glug of olive oil and sweat your DailyDish Aromatic Base for 5-8 minutes. Once soft, add your DailyDish Spice Mix and continue cooking and stirring for 1-2 minutes. Proceed to add your red lentils, coconut milk, vegetable stock and a few dashes of water. Cook for 25-30 minutes until your dhal has cooked and your sauce has thickened - if you find your lentils are becoming too dry while cooking, add dashes of water (about 500ml). Your lentils will absorb quite a bit of water so be sure to keep on adding as you're cooking.

Step 2 - Pan-Fried Naan and Tomato Salad

Heat a large frying pan over a med-high heat and pan-fry your naan bread for 1-2 minutes on each side with a bit of olive oil. Alternately you could preheat your oven and toast them in the oven for 3-4 minutes. Mix your diced tomatoes along with your balsamic vinegar and a few good glugs of olive oil, season with salt and pepper and reserve to serve.

Step 3 - Crumbed Camembert

Heat a large frying pan over med-high heat, add a shallow layer of sunflower oil then proceed to coat your camembert in your flour, then your whisked egg and finally in your panko breadcrumbs. Once your oil is hot fry your crumbed camembert for 2-3 minutes until crisp and gooey. Drain on paper towel and season with salt and pepper.

To Serve

Divide your coconut dhal amongst your serving with your crumbed camembert, balsamic tomatoes, and chopped chives. Serve with your toasted naan breads.