The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
460g lentils (Cereals Containing Gluten)(Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 1 handful of fresh coriander
-
1 vegetable stock cube (Celery)(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 unwaxed lime
- 2 tbsp tomato purée
- 4 carrot
- 20g toasted coconut chips
- 160g baby spinach
-
2 tbsp curry powder(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
-
320g plant-based chick'n pieces (Soya)(water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
-
1 tsp nigella seeds(Nigella Seeds)
-
200ml coconut milk(Coconut, Water)
- 2 onion
Allergens
Contains:
Celery, Soya
May Contain:
Cereals Containing Gluten
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 89Kcal | 484Kcal |
| 374kJ | 2027kJ | |
| Fat | 4.8g | 26g |
| of which saturates | 2.3g | 13g |
| Carbohydrates | 6g | 35g |
| of which sugars | 3.5g | 19g |
| Protein | 4.4g | 24g |
| Salt | 0.49g | 2.6g |
| Fibre | 2.9g | 16g |
Vegan
1/3 daily fibre
4 of 5 a day
Plant-based Chick'n Dal & Carrot Salad
A bowlful of comfort. 100% plant-based chick'n simmered with creamy lentils in a fragrant and warming dal. Made smooth and creamy thanks to coconut milk. A carrot and coconut chip salad on the side adds crunch. Zingy lime for freshness.
Cooking Instructions
Cooking Instructions
- Boil a half-full kettle. Dissolve the stock cube in a jug with 200ml boiling water. Thinly slice the onions. Heat a large frying pan with 2 tbsp oil on medium-high heat. Add the onions and chick'n, then cook for 4-6 mins, until the onions soften.
- Drain and rinse the lentils. Add the tomato puree and curry powder to the onions, cook for 1 min, then add the lentils, coconut milk and stock. Simmer for 5-7 mins, until the sauce thickens.
- Meanwhile, make the salad; zest and halve the limes. Peel the carrots into ribbons, then place in a mixing bowl with the coconut chips, nigella seeds, lime zest, the juice from half a lime and 2 tsp olive oil. Season with sea salt and black pepper, then mix well.
- Roughly chop the spinach and coriander. Just before serving, stir both into the lentils, along with the juice of one lime (or to taste).
- Serve the chick'n dal with the carrot salad and garnish with the remaining lime, cut into wedges.
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