Lentil Dahl with Garlic & Herb Naan

Ingredients

• 4 Mission Garlic & Herb Naan Bread

• 2 tbsp olive oil

• 1 large red onion, thinly sliced

• 2 garlic cloves, finely chopped

• 2 tbsp medium Indian curry paste

• 200g dried brown lentils

• 750ml vegetable stock

• 2 tbsp tomato paste

• 250g cauliflower, cut into small florets

• 250g broccoli, cut into small florets

• 120g frozen peas, thawed

• 2 tbsp chopped coriander leaves

• Fresh coriander leaves, to serve

• Natural yoghurt, to serve

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Instructions

• Step 1

  Heat oil in a saucepan over medium heat. Add onion, garlic and curry paste. Cook, stirring, for 5 minutes, until onion is soft. Add lentils and stir well to coat. Add stock and tomato paste and bring to boil. Simmer, covered, for 15 minutes.

• Step 2

  Add cauliflower and broccoli and simmer, covered, for 8 minutes until vegetables are tender. Add peas for final 2 minutes then stir in coriander.

• Step 3

  Top dhal with coriander and serve with Mission Garlic & Herb Naan Bread and natural yoghurt.

• Step 4

  For a child-friendly addition to this recipe, toss in a few diced carrots when adding the lentils. They’ll add a touch of sweetness and colour the kids will love.