Curried Lentils with Indian Flatbread
By á-15
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.
- 4
0/5
(0 Votes)
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
Preparation
Step 1
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.
You'll also love
-
Original Ranch Spinach Dip 0/5 (0 Votes) -
Turkey Black Bean Chili 0/5 (0 Votes)
You'll also love
-
Black Eyed Peas & Green Beans 0/5 (0 Votes)