- 400 g of water
- 1 vegetable stock cube
- 1 tsp of curry
- 10 cl of tomato pulp
- 100 g of coral lentils
- 100 g of quinoa
- 100 g coconut milk
In a saucepan, put the water, vegetable stock cube, curry, tomato pulp, coral lentils and the quinoa.
Mix and cook for 15 minutes from the boil. At the end of cooking, water must be evaporated.
Add the coconut milk and cook for a few more minutes.
Place the dahl in one of the MB Original bento’s containers and serve with pita bread, your favorite herbs and fresh fruit for dessert.