Mindful Sodexo 
Nutrition Facts:
Grams per
serving: 235g, Calories: 357g, Carbs: 62,1g, Protein: 13g, Fat: 4g, Sat. Fat: 0,5g, Sodium: 157mg, Fiber: 8g
serving: 235g, Calories: 357g, Carbs: 62,1g, Protein: 13g, Fat: 4g, Sat. Fat: 0,5g, Sodium: 157mg, Fiber: 8g
Red Lentil Dahl with Roasted Eggplant and Brown Rice
Spice Blend
- 6g Cumin, ground
- 6g Coriander, ground
- 6g Turmeric, ground
- 6g Paprika, ground
- 2g Chilli flakes, dried
- 1. Place all spices in a bowl and mix well, set aside
Red Lentil Dahl
- 240g Crushed tomatoes
- 180ml Water
- 180g Brown onions, small dice
- 150g Red Lentils
- 100ml Light coconut milk
- 60g Red Capsicum, deseeded and small dice
- 9g Garlic, crushed
- 6g Ginger, crushed
- 5g Vegetable stock powder
- 2g Salt
- 1g Pepper
- 1. Place water and stock powder in pot and bring to the boil, set aside
- 2. In a pot heat oil and add onions, garlic and ginger, sauté till without colour
- 3. Add spice blend and mix well, sauté until fragrant then add vegetable stock, crushed tomatoes and lentils, bring to boil then reduce to a simmer
- 4. When lentils start to break down approx. 35-40 minutes, add red capsicum and coconut milk
- 5. Simmer for another 10 minutes, season and set aside for serving
Roasted Eggplant
- 150g Baby eggplant, sliced
- 5ml Canola oil
- 1g Salt
- 1g Pepper
- 1. Preheat over to 190 degrees Celsius
- 2. Place eggplant in baking tray and mix oil and seasoning, evenly spread eggplant out
- 3. Place in preheated oven and cook until soft and browned (approx. 10-12mins)
Brown Rice
- 600ml Water
- 300g Brown rice
- 1. Wash rice well to remove any excess starch
- 2. Place rice in pot with cold water and bring to boil, stir gently
- 3. Place lid on pot and reduce heat
- 4. Cook rice until all liquid is absorbed
- 5. Remove from heat and let rice site for 10 minutes with the lid on
Garnish
- 120g Tomato, deseeded and finely diced
- 20ml Light coconut milk
- 6g Coriander, washed and picked
- 1 lemon cut into 6 wedges
- 1. Place rice serving on one side of the serving bowl, gently stir roasted eggplant through the lentil mix and spoon down the other side of the bowl. Evenly spread diced tomato and coriander across the dish and drizzle coconut milk over dahl
