Lentil Dal & Lamb Chops

🥘 Ingredients

• black pepper
• butter (divided)
  4 tbsp
• cilantro
  ½ oz
• cooking oil (divided)
  1 tbsp
• crushed tomatoes
  2 unit
• fenugreek
  2 tsp
• garlic
  6 clove
• ginger
  2 thumb
• lemon
  2 unit
• lentils
  2 unit
• naan bread
  4 unit
• salt
• savory paprika blend
  2 tbsp
• shawarma spice blend (divided)
  2 tbsp
• sugar (divided)
  1 tsp
• veggie stock concentrate
  2 unit
• water
  ½ cup
• yogurt
  1/2 c

🍳 Cookware

• medium microwave-safe bowl
• large pan
• small pan
• small bowl

1. 

   1

   Wash and dry produce. Peel and mince or grate garlic . Peel and mince or grate ginger . Quarter lemon . Finely chop cilantro . Place fenugreek in a medium microwave-safe bowl with enough water to cover. Stir gently until seeds settle at bottom of bowl. Cover tightly with plastic wrap and microwave ⏱️ 60 seconds . Set aside to soak.

   garlic: 6 clove, ginger: 2 thumb, lemon: 2 unit, cilantro: ½ oz, fenugreek: 2 tsp, water
2. 

   2

   Heat a large drizzle of cooking oil in a large pan over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, 1-2 minutes. Add another drizzle of oil, savory paprika blend , and shawarma spice blend (1 tsp for 2 servings; 2 tsp for 4 servings). Toast, stirring, until fragrant, ⏱️ 30 seconds . Add crushed tomatoes , lentils and their liquid, veggie stock concentrate , water , sugar (½ tsp for 2 servings; 1 tsp for 4 servings), salt , and black pepper . Simmer, stirring occasionally, until liquid has reduced and lentils are warmed through, 15-20 minutes. Taste and season with salt, pepper, and more sugar if desired.

   cooking oil: 1 tbsp (divided), savory paprika blend: 2 tbsp, shawarma spice blend: 2 tbsp (divided), crushed tomatoes: 2 unit, lentils: 2 unit, veggie stock concentrate: 2 unit, water: ½ cup, sugar: 1 tsp (divided), salt, black pepper
3. 

   3

   While dal cooks, drain fenugreek and pat dry with paper towels; finely chop. Melt butter (2 TBSP for 2 servings; 4 TBSP for 4 servings) in a small pan over medium heat. Cook, undisturbed, until butter has mostly melted, 1-2 minutes. Add fenugreek and toast until fragrant, 2-3 minutes. Add remaining Shawarma Spice Blend and cook until fragrant, ⏱️ 30 seconds . Turn off heat and set pan aside.

   butter: 4 tbsp (divided)
4. 

   4

   In a small bowl , combine yogurt and juice from two lemon wedges (four wedges for 4 servings). Season with salt and pepper.

   yogurt: 1/2 c
5. 

   5

   Toast naan bread until golden. Spoon or brush spiced butter onto toasted naan; slice as desired.

   naan bread: 4 unit
6. 

   6

   Divide dal between bowls. Top with lemony yogurt sauce. Garnish with cilantro. Serve with spiced butter naan and remaining lemon wedges on the side.