260g of red split lentils, washed
4 garlic cloves, crushed
2 tbsp of soy sauce
2 tsp of mild curry powder
1 tsp of miso paste
1 x 400g tin of chopped tomatoes
1 x 400g tin of coconut milk
4 tbsp of soya milk yoghurt or coconut milk yoghurt, plus extra to serve
For the flatbreads (makes 6)
200g of white spelt flour extra for dusting
½ tsp of fine sea salt
2 tbsp of extra virgin olive oil
Small handful of flat leaf parsley, leaves only, roughly chopped
Sea salt and freshly ground black pepper
Extra virgin olive oil, to serve
Step 1First make the flatbreads. In a large bowl combine the flour and salt together. Add the oil and 5 tbsp of water and bring together into a dough. Gradually add a further 2 tbsp of water to form a smooth and soft dough. It should not be sticky. Knead for 2 minutes just to make sure everything is well combined. Cover and set aside for 15 minutes to rest.
Step 2Divide the dough into 6 equal pieces and roll each piece into a ball. Dust your work surface with flour and roll each ball out into a thin round measuring about 22cm. Dust with flour as you go to ensure the dough doesn’t stick.
Step 3Place a large non-stick frying pan over a low-medium heat, add a flatbread and cook for about 1 minute on each side until just cooked through. Remove to a plate and immediately cover with a clean tea towel. Repeat to cook the remaining breads.
Step 4Now make the dahl. Put the lentils into a pan with the garlic, soy sauce, curry powder, miso paste, chopped tomatoes and coconut milk. Bring to a boil, then reduce the heat and simmer for 15 minutes, stirring frequently to stop the lentils sticking to the base of the pan.
Step 5Add the yoghurt and simmer for another 5 minutes until you have a creamy dahl. Season to taste.
Step 6When the dahl is cooked, warm the flatbreads in a toaster or oven and serve with the lentils, topped with extra yoghurt, chopped parsley and a drizzle of olive oil.