Lentil Dal & Organic Chicken

🥘 Ingredients

• black pepper
  1 tsp
• butter
  4 tbsp
• cilantro
  ½ oz
• cooking oil
  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
• organic chicken cutlets
  24 oz
• paper towels
• salt
  1 tsp
• savory paprika blend
  2 tbsp
• shawarma spice blend
  1 tsp
• sugar
  ½ tsp
• veggie stock concentrate
  2 unit
• water
  ½ cup
• yogurt
  1/2 c

🍳 Cookware

• medium microwave-safe bowl
• plastic wrap
• 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 for ⏱️ 60 seconds . Set aside to soak.

   garlic: 6 clove, ginger: 2 thumb, lemon: 2 unit, cilantro: ½ oz, fenugreek: 2 tsp
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, ⏱️ 2 minutes . Add another drizzle of oil, savory paprika blend , and shawarma spice blend . Toast, stirring, until fragrant, ⏱️ 30 seconds . Add crushed tomatoes , lentils and their liquid, veggie stock concentrate , water , sugar , salt , and black pepper . Simmer, stirring occasionally, until liquid has reduced and lentils are warmed through, ⏱️ 15 minutes . Taste and season with more salt, pepper, and sugar if desired.

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

   3

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

   paper towels, butter: 4 tbsp
4. 

   4

   In a small bowl , combine yogurt and juice from two lemon wedges. 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, remaining lemon wedges, and organic chicken cutlets on the side.

   organic chicken cutlets: 24 oz