Name: Green Lentil Dahl with Tomato, Bell Pepper, Cilantro, Yogurt & Naan
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 710 ml chicken or vegetable broth; 1 small bunch cilantro; 3 (398 ml) cans diced tomatoes; 6 flatbreads or naan; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 3 green bell peppers; 1 ½ cups green lentils, dried; 1 small bunch green onions (scallions); ¾ cup plain Greek yogurt; 3 yellow bell peppers; black pepper; crushed red pepper; curry powder; garam masala; neutral vegetable oil; salt

Green Lentil Dahl with Tomato, Bell Pepper, Cilantro, Yogurt & NaanGreen Lentil Dahl with Tomato, Bell Pepper, Cilantro, Yogurt & Naan — a 45-minute dinner recipe with 17 ingredients, serving 6.Ingredients

710 ml chicken or vegetable broth

1 small bunch cilantro

3 (398 ml) cans diced tomatoes

6 flatbreads or naan

3 cloves garlic

3 (2 ½ cm) pieces ginger root

3 green bell peppers

1 ½ cups green lentils, dried

1 small bunch green onions (scallions)

¾ cup plain Greek yogurt

3 yellow bell peppers

black pepper

crushed red pepper

curry powder

garam masala

neutral vegetable oil

salt

Instructions

Wash and dry the fresh produce.

Trim and cut green onions crosswise into thin pieces. Place half in a medium bowl. (Reserve remaining green onions for serving.)

Trim, seed, and medium dice bell peppers. Add to bowl with the green onions.

Peel and mince ginger and garlic. Add both to the bowl.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until softened, 5-6 minutes.

Meanwhile, rinse lentils in a colander or strainer.

Once the veggies are done, add lentils, tomatoes, and broth to the pot; stir to combine the dahl and bring to a boil over high heat. Once boiling, reduce to a simmer, cover, and cook until the lentils are just tender, 15-20 minutes.

Meanwhile, shave cilantro leaves off the stems; discard stems and mince the leaves.

When the lentils are done, add cilantro to the pot and stir to combine. Remove from heat.

Toast naan if desired, then cut into wedges.

Divide dahl between bowls, then top with yogurt and reserved green onions. Serve with naan on the side and enjoy!

Open this recipe in Flambette