Lentil Dal & Organic Chicken

🥘 Ingredients

• black pepper
  ¼ tsp
• butter
  2 tbsp
• cilantro
  1 bunch
• cooking oil
  1 tbsp
• crushed tomatoes
  14.5 oz
• fenugreek
  1 tsp
• garlic
  2 cloves
• ginger
  1 in
• lemon
  1 unit
• lentils
  1 c
• naan bread
  2 pieces
• organic chicken cutlets
  12 oz
• salt
  ½ tsp
• savory paprika blend
  1 unit
• shawarma spice blend
  1 unit
• sugar
  1 tsp
• veggie stock concentrate
  1 unit
• yogurt
  ½ cup

🍳 Cookware

• large pan
• small bowl

1. 

   1

   veggie stock concentrate naan bread savory paprika blend crushed tomatoes lemon lentils yogurt garlic shawarma spice blend fenugreek organic chicken cutlets cilantro ginger sugar cooking oil butter salt black pepper

   veggie stock concentrate: 1 unit, naan bread: 2 pieces, savory paprika blend: 1 unit, crushed tomatoes: 14.5 oz, lemon: 1 unit, lentils: 1 c, yogurt: ½ cup, garlic: 2 cloves, shawarma spice blend: 1 unit, fenugreek: 1 tsp, organic chicken cutlets: 12 oz, cilantro: 1 bunch, ginger: 1 in, sugar: 1 tsp, cooking oil: 1 tbsp, butter: 2 tbsp, salt: ½ tsp, black pepper: ¼ tsp
2. 

   2

   Wash and dry all produce.
3. 

   3

   Heat a large pan with a large drizzle of cooking oil over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant ⏱️ 2 minutes .
4. 

   4

   While dal cooks, drain fenugreek and pat dry with paper towels; finely chop.
5. 

   5

   In a small bowl , combine yogurt and juice from two lemon wedges. Season with salt and pepper.
6. 

   6

   Toast naan bread until golden.
7. 7

   Divide dal between bowls. Top with lemony yogurt sauce. Garnish with cilantro. Serve with spiced butter naan and remaining lemon wedges on the side.