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
-
1 vegetable stock cube (use half) (Celery)
- 2 tbsp tomato purée
- 1 handful of fresh coriander
-
1 tsp nigella seeds
- 10g toasted coconut chips
-
230g lentils (Cereals Containing Gluten)
- 1 unwaxed lime
- 1 onion
-
160g plant-based chick'n pieces (Soya)
- 80g baby spinach
-
80g almond yoghurt (Nuts)
-
1 tbsp curry powder
- 2 carrot
Celery, Soya, Nuts
Cereals Containing Gluten
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 86Kcal | 470Kcal |
| 361kJ | 1967kJ | |
| Fat | 4.3g | 23g |
| of which saturates | 1.1g | 6.0g |
| Carbohydrates | 7g | 37g |
| of which sugars | 3.6g | 20g |
| Protein | 4.5g | 25g |
| Salt | 0.49g | 2.7g |
| Fibre | 2.9g | 16g |
Ingredients
Ingredients
- 80g baby spinach (use half)
-
160g plant-based chick'n pieces (use half) (Soya)
-
1 tsp nigella seeds (use half)
- 1 onion (use half)
- 1 unwaxed lime (use half)
- 1 handful of fresh coriander (use half)
- 10g toasted coconut chips (use half)
- 2 carrot
-
1 vegetable stock cube (use a quarter) (Celery)
-
80g almond yoghurt (use half) (Nuts)
-
230g lentils (use half) (Cereals Containing Gluten)
- 2 tbsp tomato purée (use half)
-
1 tbsp curry powder (use half)
Celery, Soya, Nuts
Cereals Containing Gluten
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 75Kcal | 521Kcal |
| 314kJ | 2181kJ | |
| Fat | 3.4g | 24g |
| of which saturates | 0.9g | 6.2g |
| Carbohydrates | 7g | 48g |
| of which sugars | 4.4g | 31g |
| Protein | 3.7g | 26g |
| Salt | 0.39g | 2.7g |
| Fibre | 2.8g | 19g |
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 almond yoghurt. A nigella seed and carrot salad on the side adds crunch. Zingy lime for freshness.
Cooking Instructions
Cooking Instructions
- Boil a half-full kettle. Dissolve half the stock cube in a jug with 250ml boiling water (125ml for 1 person). Thinly slice the onion. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the onion and plant-based chick'n and cook for 4-5 mins, until the onion begins to soften.
- Drain and rinse the lentils. Add the tomato puree and curry powder to the pan, cook for 1 min, then add the lentils and stock. Simmer for 3-4 mins, until the sauce thickens.
- Make the salad; zest and quarter the lime. Peel the carrots into ribbons. Add the carrots to a mixing bowl with the coconut chips, nigella seeds, lime zest and the juice from 1 lime wedge. Add one-quarter of the yoghurt, 1 tbsp olive oil, a pinch of sea salt and black pepper. Mix to combine.
- Roughly chop the spinach and coriander. Stir them into the dal just before serving, along with the remaining yoghurt and the juice from 2 lime wedges (or to taste). Halve the remaining lime wedge.
- Serve the chick'n dal with the carrot salad and garnish with the remaining lime wedges.
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