Dahl:

1 cup of red lentils, rinsed

3 cups of water

1 tbsp of extra virgin olive oil

1 brown onion, peeled

¼ head of cauliflower, stalks removed - florets only

2 cloves of garlic, minced

½ cup of green peas

1 knob of ginger, minced

1 tbsp of turmeric

1 tsp of cumin

1 tsp of garam masala

1 cup of spinach

1 cup of chicken stock

1 tsp of salt 

Juice of 1 lemon

Optional: Chilli flakes 

Flatbread:

1 cup of natural greek yoghurt 

1 + ½ cup of flour of your choice, we used wholemeal 

Optional: 1 tsp of garlic powder 

1. Start by bringing 3 cups of water to the boil. Add the lentils and cook for ~20 minutes or until the lentils have softened and a portion of the water has absorbed. Drain the excess water and set aside.

2. In a large and deep frypan, preheat the olive oil. Add the onion, garlic, ginger, turmeric, cumin & garam masala. Saute for 2-3 minutes

3. Add the cauliflower to the pan and cook for an extra couple of minutes.

4. Lastly, add the red lentils, spinach and frozen peas to the frypan and cook until all the ingredients are well combined, the dahl appears fragrant and the vegetables are soft. 

5. To make the flatbread, knead together the greek yoghurt and flour. Add extra flour if the dough appears too sticky - it shouldn’t be able to stick to a surface or to your fingers. 

6. Cut the dough into 6 even pieces. Roll each piece flat with a rolling pin and place onto a pan that has been lightly sprayed with olive oil. Cook for a couple of minutes each side or until golden brown.

7. Serve the lentil dahl with flatbread, your favourite grains (we used brown rice & quinoa) and top with fresh coriander, lemon juice and additional greek yoghurt if needed.