Curried Red Lentils & Naan

So a few months ago, I blogged about making lentil salad, and Sarina aka Lehigh Valley Lexicon posted a comment about making a curried red lentil soup.  Well that sounded pretty delicious to me (Sarina, I’d still love that recipe if you have it!).  Inspired by the thought of that, I decided to try my hand at an indian-style dinner recently.  I kept it simple and made curried red lentils & naan.  I was most nervous about cooking the naan on a griddle instead of a tandoor oven, but it really turned out just fine.

Curried Red Lentils

  • 1 cup red lentils
  • 2 cups veggie stock/broth
  • 1 tsp tumeric
  • 3 Tbsp earth balance
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp red curry powder
  • 1/2 cup coconut milk
  1. In a medium saucepan, bring vegetable stock, tumeric, and lentils to a boil.  Reduce heat to low, cover, and simmer 10-12 minutes.  Stir occasionally.
  2. As the lentils are simmering, melt the earth balance over medium heat in a small pan, add the onions and cook until the onions are softened, then add the garlic and spices and mix together until the flavors combine.
  3. Mix the onion mixture into the lentils, add the coconut milk and continue simmering 3-5 minutes until done

The finished result is a creamy, mild lentil dish – all the components kind of break down into a very delicious saucy curry.  Perfect to be sopped up with your fresh homemade naan.  The timing of this worked out nicely, I made the naan dough first, let it rise while I prepped and started the curried red lentils, and then rolled out and cooked the naan in that final simmer time.  You could also make the naan ahead and just reheat it quickly on the griddle or even in the oven with a moist towel.

Stovetop Naan

  • 1 tsp active dry yeast
  • 1 tsp sugar
  • 2 Tbsp warm water
  • 1 cup flour
  • 1/2 cup warm almond milk
  • 2 Tbsp light-flavored oil (light olive oil, canola oil, peanut oil, vegetable oil) + more for cooking
  • pinch salt
  1. In a small bowl, combine warm water, sugar, and yeast.  Let sit for 5-10 minutes until foamy.
  2. Whisk or sift flour & salt into a medium mixing bowl (you can also do all the mixing and kneading with a stand mixer if you want).
  3. Add almond milk, vegetable oil, and yeast mixture and mix until moist
  4. Knead dough on a lightly floured surface for 3-5 minutes until smooth
  5. Place in lightly oiled bowl, cover with a damp cloth and let rise 30 minutes to an hour until doubled in size.
  6. Remove dough and divide into 6 pieces
  7. Heat griddle or large pan to medium/medium high heat
  8. Roll dough pieces thin to 1/8 inch, and brush lightly with oil
  9. Place dough oiled-side down on hot griddle, and lightly oil the other side.  The dough will puff up as it cooks.  I cooked it about 3 minutes on the first side and 1 1/2-2 minutes on the second side.
  10. Repeat until all pieces of the naan are cooked.  If you have a big enough griddle or pan, you can do more than one piece at the same time.
  11. Serve hot

1 Response to “Curried Red Lentils & Naan”

  1. 1 Sarina April 22, 2010 at 4:09 pm

    I have to dig up that soup recipe, but I’ll get around to it! Vegan cooking always sounds somewhat difficult to me since I don’t have the essential vegan ingredients. I feel like I would have to overhaul my pantry to follow the recipes. I guess it’s best to start with one recipe and get what you need for that dish alone. It sure is a healthy diet. Oddly enough, I plan to make something vegan tonight. An Indian eggplant dish.

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