Curried Lentils with Indian Flatbread
By รก-15
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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