Indian Lentils on Naan Bread

Preparation and cooking time approximately 1/2 hour. Makes 4 servings.

Ingredients:

1/2 C dried lentils
1 C water
Sauce:
2-1/2 cups water
3 T vegetable oil
1/2 t cumin seeds
1/2 t mustard seeds
1 Anaheim chili, seeds removed and finely chopped
1 onion, finely chopped
4 cloves garlic, pressed
Sweet potato, peeled and diced
2 carrots, finely chopped
1 tomato, chopped
1 head kale, stemmed and finely chopped
1/2 cup fresh cilantro, stemmed and finely chopped
1/2 cup fresh mint, stemmed and finely chopped
3/4 t salt
1 t ground coriander
4 whole wheat Naan breads

Directions:

Put lentils and water in pot and boil, then simmer for 20 minutes.

To make the sauce, heat oil in sauce pan. When hot, add cumin and mustard seeds. When they begin to pop, add chili, onion, garlic and lightly brown. Then add the rest of the ingredients and simmer for 15 minutes, adding water as needed to not burn on the bottom.

Meanwhile, lightly bake naan breads until just warm.

When finished cooking, combine lentils and sauce, then put on top of Naan breads. Suggested to serve with a green side vegetable.