Red Lentil Dahl with Garlic and Spinach Stuffed Naan

Although this dish is more involved, the result is a fabulously tasty, hearty and healthy meal.  And your friends and family will be so impressed that you made it all from scratch. Enjoy!

Red Lentil Dahl with Garlic and Spinach Stuffed Naan
Serves 4


For the Naan (Adapted from Vegan Richa):
2 1/2 tsp quick yeast
1/2 c warm water + 1 c warm water
2 tsp sugar 
3 c all purpose flour
1 c whole wheat flour
1 1/2 tsp salt
1 tsp baking powder
4 tbsp grapeseed oil
1/2 tsp apple cider vinegar
1 tsp olive oil
3 handfuls baby spinach, rinsed and drained
6 cloves garlic, sliced
1 tbsp black sesame seeds
1 tbsp raw white sesame seeds
1/2 tsp garlic powder
1/2 tsp onion powder

Mix yeast and 1/2 c warm water in the bowl of a stand mixer.  Add sugar and stir until the sugar dissolves. 

In a separate bowl, combine flours, salt and baking powder.  In another bowl, combine 1 c warm water, grapeseed oil and apple cider vinegar. 

Add dry and wet ingredients to the mixer and stir on lowest setting with dough hook attachment until well combined.  Turn up one notch to level 2 (low speed) and knead with dough hook for 5 minutes. 

Transfer dough to well oiled bowl and cover with saran wrap and dish towel.  Place in draft-free location (I use bread proofing setting on my oven) for 2 hours or until doubled in size.

While dough is rising, heat 1 tsp olive oil in frying pan and fry garlic over medium heat until browned. Transfer to a bowl and then fry the spinach. 

When the spinach has all wilted, place in a collander and rinse with cold water to cool.  Then squeeze out the water from the spinach first with your hands then with a dish towel.  Chop the cooked spinach finely.

Preheat oven with pizza stone to 450 degrees.  Let oven stand for approx 30 min so pizza stone is hot.  Turn oven up to maximum broil.

Divide dough into 8 balls.  On a floured surface, flatten one ball until it is about the size of your hand.  Sprinkle 1/8 of garlic and 1/8 of spinach onto flattened dough and fold in half lengthwise. 

Flour liberally and roll with a rolling pin until dough ball is approx 1/4 inch thick.  Place on floured surface while you roll out the other balls.  Repeat with remaining 7 dough balls. 

Mix black and white sesame seeds, garlic powder and onion powder and sprinkle on top of the uncooked naans.  Press lightly so seeds stick. 

Working two at a time (and being careful not to burn yourself!), put naans on pizza stone in oven.  Broil for 2-3 minutes until dough puffs up and tops are golden.  Transfer to cooling rack and repeat with remaining naans.






For the Dahl
1 tbsp olive oil
1 small onion, chopped fine
2 cloves garlic, minced
1 tbsp fresh ginger, minced
1 c red lentils, rinsed and drained
3 c vegetable broth
1 c water
1 tsp salt
2 tsp cumin
1 tsp ground coriander
1 tsp turmeric
1/4 tsp garam masala
1/8 tsp cayenne
1/8 tsp cinnamon
1 tbsp tomato paste
In a medium saucepan, fry onion over medium heat for 2-3 minutes.  Add garlic and ginger and fry another minute.  Add lentils, broth, water, salt and spices.  Bring to a low boil then turn down to a simmer.  Simmer covered for 20 minutes.  Add tomato paste and simmer, uncovered, for another 2-3 minutes.

Serve with stuffed naan. Pin It Now!