Curry Lentil Dal with Homemade Flatbread

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We altered a curry lentil soup recipe by adding some greens and more lentils – aiming for less soupy, more dal-ish. Fresh homemade flatbread completed this delicious meal!


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Curry Lentil Dal

via Vegangela (Angela)

1 tbsp coconut oil (or olive oil)
1 large onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp tomato paste
2 tbsp curry powder
½ tsp hot red pepper flakes
4 cups vegetable broth
1 can coconut milk
1 400 g can diced tomatoes
1.5 cups dry red lentils
2-3 handfuls of chopped kale or spinach
salt and pepper, to taste
Garnish: chopped cilantro (fresh coriander) and/or vegan sour cream

In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes. Add the tomato paste, curry powder, and red pepper flakes and cook for another minute. Add the vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper. Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream.


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Homemade Flatbread

via Food Wishes (Chef John)

Flour
Salt
Water

This recipe has no set amounts given. Basically, you just combine water, flour and a pinch or two of salt; and knead together until you have a soft, sticky dough. Once the dough is rolled out, the other key is to use a very hot cast iron pan or griddle for cooking. You can wipe the surface with a tiny bit of vegetable oil, but basically a dry pan works the best.

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3 comments

  1. aspoonfulofnature · March 15, 2015
  2. Inga · March 31, 2015

    Ohhhh man this looks amazing. Was it?! How many stars?

    Like

    • stphnie319 · April 6, 2015

      It was great! But since then I’ve tried a different recipe for flatbread and liked how it turned out better. This one can be a bit tough/chewy.

      Like

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