Spiced lentils with soft boiled egg, black rice and garlic naan bread
Ingredients
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Naan (makes 4 naans) 1.5 cups plain flour, plus extra for dusting 1 tsp active dry yeast ½ tsp Salt 1 tsp Sugar (I use coconut sugar) 1 tbsp Olive oil 2 cloves garlic, crushed to paste 1 tsp cumin seed 3-4 sprigs fresh coriander 2 tsp melted coconut oil ¼ cup milk (I used almond or coconut milk) ½ cup lukewarm water |
Spiced lentils
1 Onion 2 carrots, sliced thinly 3 cloves garlic 1 tsp turmeric 1 tsp chilli flakes 1 tsp ground cumin 1 tsp mustard seeds 1 tsp ground ginger 1 tsp coconut oil Salt to taste 1 cup washed red lentils 1 can coconut milk 2 cups water
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Black Rice
1 cup black rice 2 spring onions 1 white onion 2-3 cloves garlic 1 tsp coconut oil
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Eggs As many as required |
For the Naans
The naans will need 1-2 hours to rise so make in advance. You can also make this recipe up in advance, up to the rolling out stage and keep in the refrigerator overnight. Then you can just pop them in the oven for a few minutes to cook when required
Put the sugar, yeast and lukewarm water in a bowl and leave for 10 minutes then add lukewarm milk, stir. Then add the flour, garlic paste, oil and salt and mix with your hands. You can do this in a food processor with dough hook if you wish but it’s not necessary. This should only take a minute or so. The dough is ready when it is a little sticky still but not wet. Add more water a teaspoon at a time if too dry or a little flour if it’s too wet.
Brush a small amount of oil over the top of the dough and cover directly with kitchen wrap, then put a cloth over the top of the whole bowl and leave in a warm place to rise. It should double in size.
While waiting for the dough, you can make the lentils and rice and eggs.
Flour a surface and tip the dough out onto it. The air will escape and it will decrease in size again. Divide the dough into 4 or 5 (if you want smaller ones). Take each section and make sure there is enough flour on it to stop it sticking. Roll each one out to a thickness of about 0.5cm, Scatter the cumin seed on top and press in slightly.
These can now be put in the fridge if you are not ready to cook them now. Or if cooking straight away, heat the oven to 260 C and pre heat an oven tray. This can be done when everything else is nearly finished as they only take 5 minutes in the oven.
Remove the hot tray from the oven and place the naans on. Put in the oven for 3 minutes, meanwhile melt the oil and add chopped coriander in a small bowl. Remove naan from the oven and turn. Brush the oil and coriander over the top and return to the oven for another 3 minutes. They should puff up.
For the lentils
Heat a sauce pan on medium and melt the oil, add sliced onions and carrots and cook through for 10 minutes. Add the chopped garlic and all other ingredients apart from the lentils, water and coconut milk. Stir and cook through for another 5 minutes to cook the spices.
Add the lentils, water and coconut milk and stir. Bring to a boil and then reduce to a simmer and cook for 30 minutes, or as long as directed on the packet of lentils. The consistency should be fairly thick at the end but add a little more water during cooking if it becomes too thick.
For the rice
Cook the rice according to the packet instructions. Meanwhile, heat a sauce pan on medium low and melt the oil, add sliced onions and chopped garlic with a pinch of salt and soften on a low heat while the rice cooks. They will reduce in size quite a bit. When the rice is done, drain and add to the onions and mix. Chop the spring onions and stir in.
For the eggs
Bring a pan of water to the boil and reduce the heat slightly so it’s just simmering. Add the eggs and time for 6 minutes. Then remove from the water and run cold water over them for a few minutes before peeling.
Enjoy!
