Lentil and Spinach Curry Dahl
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Freeze Dried Meals

Lentil & Spinach Curry Dal

Travellunch
TR-06-13
Travellunch

This lentil and spinach curry dahl is the perfect companion for your next expedition. Made by the German brand Travellunch, this vegetarian dish provides over 500 kcal to fuel your journey and keep you going — all at an attractive price.

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Description

Travellunch's lentil and spinach Dal curry is a tasty and nourishing vegan dish, ideal for outdoor adventures. Inspired by Indian cuisine, this recipe combines curry-spiced lentils with tender spinach for a hot meal that is rich in plant-based protein and easy to digest.

Lightweight, compact and balanced, this Dal is perfect for hiking, bivouacking, trekking or any multi-day activity where you want to combine nutrition, taste and convenience.

The lentil and spinach Dal curry – Travellunch (single portion), it's:

  • A vegan dish rich in flavour and plant-based protein
  • A curry recipe with spinach
  • A lightweight and practical format for all outdoor adventures

Nutritional values

Composition Per 100g Per product
Energy value in Kcal 455 569
Energy value in Kj 1908 2385
Lipids (g) 17 21.3
Of which saturated fats (g) 9.9 12.3
Carbohydrates (g) 53 66.3
Sugar (g) 5 6.3
Proteins (g) 15 18.8
Salt (g) 3.3 4.1
Weight without packaging (g)
125
Weight with packaging (g)
155
Volume of water to add (ml)
325
Rehydrated weight (g)
450
Preparation time (min)
5-10
Number of portions
1
Shelf life (from date of manufacture)
2 years
Packaging
Zip closure
Preparation type
Mix of freeze-dried and dehydrated
Type of cooking
Asian
Diet
Low sugar, Vegetarian
Country of origin
Germany
Ingredients
Lentils 42%, palm fat, potatoes, spinach 8%, fried onions 8% (onions 76%, wheat flour), carrots, curry powder 2.5%, maltodextrin, modified starch, yeast extract, tomato powder, onions, spice extract, flavouring.
Allergens
Gluten, may contain traces of sulphites, tree nuts and celery.
Preparation method
Add 325 ml of boiling water directly into the pouch. Stir well. Close the zip. Leave to stand for 5 to 10 minutes.
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