by Pia Rowe
Healthy, tasty whole foods don’t have to be complicated, and this dish is a good example of that. It is a nice alternative for all the meat filled wraps, and because if has both lentils and chickpeas, it makes for a very substantial meal.
This dish costs next to nothing if you already have all the spices in your cupboard. Serve it wrapped up in MamaBake’s flatbreads and it’s even cheaper. You can easily get at least 10 wraps from this portion and two wraps per adult is more than enough.
oil for frying.
2 brown onions, finely chopped
1 tsp ground cumin
2-3tsp garam masala
1tsp ground coriander
2 tsp turmeric
3-4 cloves garlic, finely chopped
1 red chilli, finely chopped
4 stalks celery, diced
2 carrots, diced
1 cup red lentils
2 cups water
1 tin of chickpeas, drained and rinsed
Sweat onion, carrot, chilli and celery in oil for 8 minutes.
Add the spices and garlic and keep sweating for a few more minutes, or until the spices are fragrant.
Add lentils, water and chickpeas. Bring to boil and simmer for 10 minutes. You want the lentils to still have some bite, so don’t simmer them for too long or they will get mushy. If all the water has evaporated before the 10 minutes is up, or you think the lentils are slightly too crunchy, just add a little bit of water and test again in a couple of minutes.
Spoon a few tablespoons on a wrap, top with minted yoghurt and roll up. If you want to forgo the wraps, just eat as stew with a bit of yoghurt on top.
1 cup of Greek yoghurt
1 handful of fresh mint
pinch of sugar
Mix the ingredients in a food processor/blender/with a stick blender. Alternatively, chop up the mint really finely with a knife and mix with the yoghurt and a pinch of sugar.