Creamy Red Lentil Dahl and Chargrilled flatbreads

Deliciously creamy and satisfying. Surprisingly simple to make. What more could anyone ask for? Scoop up the curry with the flatbread, squeeze on some fresh lemon juice - heaven!

Creamy Lentil Dahl and Chargrilled flatbreads

2 tablespoons of vegetable oil

1 medium onion

1 tablespoon of fresh ginger, finely grated

3 garlic cloves, minced

1 teaspoon of sea salt, crumbled

1 cup of dried red lentils

2 tablespoons of tomato puree

4 cups of chicken or vegetable broth

5 tomatoes, skinned and chopped

juice of half a lemon (or lime)

a handful of chopped corriander

2 tablespoons of single cream

Spices

2 teaspoons of fenugreek seeds

1 teaspoons of corriander seeds

1 teaspoons of cumin seeds

5 whole cloves

4 cardamom pods

a pinch of dried chilli flakes

1/4 teaspoons of cinnamon

Dry fry the seeds in a pan (not the chilli flakes) for a few minutes. Take off the heat and allow to cool. Place the cooled seeds, chilli and cinnamon and grind to a fine poweder.

In a large saucepan saute the onions in the oil for 4 or 5 minutes until soft, and the ginger and garlic and saute for a few minutes more. Add the spice mix and salt and saute again for a few minutes more.

Add the stock and stir well. Add the tomato puree and lentils, bring to the boil and then turn the heat down so the contents are simmering. Simmer for 20 minutes.

Add the chopped tomatoes, lemon/lime juice and corriander. Simmer for 10 minutes until the lentils are tender. Stir in the cream.

Flatbreads

9 oz of Gluten Free flour

2 tablespoons of Gram (chickpea) flour

1 teaspoon of gluten free baking powder

1 teaspoon of sea salt, crumbled

2 teaspoon xanthan gum

1 3/4 of butter

5-6 fluid ounces of warm water

oil spray

Sift the flours and baking powder into a bolw, crumble in the sea salt. Chop the butter into small cubes, drop into the flour and rub in thoroughly until the mixture resembles fine bread crumbs.

Stir in the water with a fork and once the dough starts to ball together, work the dough together with your hands.

On a lightly floured board, knead the dough until a smooth, soft dough forms. Divide into six balls and wrap in clingfilm. Chill in the fridge for 30 minutes.

The pasty is fragile, so I found it easier to roll each bread out betwen clingfilm or parchement paper. Don't worry if it looks rough around the edges, that is part of the breads charm. Spray onve side with oil and flip into a heated griddle pan. Cook until golden and chargrilled on one saide, spray the other side with oil and turn over with a fish slice. keep each warm as you cook the rest.

Serve with curry, lemon segments and corriander.