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Curried Lentils with Indian Flatbread

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Fine to use canned cooked lentils โ€“ 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.

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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

Details

Servings 4

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.

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