Naan Bread with Lentils Recipe

  • 1 1/2 cups plain low-fat yogurt
  • 2 cloves garlic, chopped
  • 1 (10 ounce) can green lentils, rinsed and drained
  • 1/2 cucumber, finely chopped
  • 1/2 green bell pepper, seeded and finely diced
  • 1 ripe tomato, finely chopped
  • 1 tablespoon chopped fresh mint
  • 1/4 teaspoon ground cumin, or to taste
  • Large pinch curry powder
  • 1/2 lemon, juiced
  • 2 tablespoons extra-virgin olive oil
  • Salt and cayenne pepper
  • To Serve
  • 4 individual plain naans, cut into wedges
  • 3 sprigs fresh mint leaves
  • 3 tablespoons fresh cilantro leaves
  • Arugula leaves
  • 2 carrots, grated
  • 2 tablespoons chutney
  1. Heat the broiler. Mix yogurt, garlic, lentils, cucumber, bell pepper, tomato, mint, cumin, curry powder, lemon juice, and olive oil together and season with salt and cayenne pepper to taste.
  2. Sprinkle the naans with water, then place under the broiler and toast 1 minute on each side; transfer to individual plates.
  3. Spoon the lentil mixture over the warm breads, dividing it equally between them. Sprinkle with the fresh mint, cilantro, and arugula leaves and the grated carrots. Serve at once, with the chutney on the side.