Curried Lentils with Indian Flatbread

Fine to use canned cooked lentils – tiny black beluga heirloom variety is the highest recommended as the legumes cook down into a creamy consistency faster than regular red or brown lentils.

Curried Lentils with Indian Flatbread
Curried Lentils with Indian Flatbread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    (15 oz) can cooked lentils, briefly drained (but not rinsed as they are fragile in consistency)

  • 1/4

    cup water or vegetable broth

  • 1 1/2

    tablespoons tomato paste

  • 1

    tablespoon olive oil

  • 2-3

    teaspoons mild curry powder (or to taste)

  • 1/2

    teaspoon onion powder

  • 1/2

    teaspoon garlic powder

  • salt and pepper to taste

  • Flatbreads

Directions

In a small saucepan, bring all ingredients to a simmer over medium heat, stirring occasionally. Reduce the heat and simmer gently, uncovered, stirring occasionally, until thickened and creamy, about 10 minutes. Transfer to a warm serving bowl and serve as a dip for the flatbread.

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