indian style lentil stew with a side of naan

here's the recipe i've been obsessing over these past few weeks. hearty, filling and comforting are the three words that come to mind when eating this delicious lentil stew. it's filled with a bunch of spices that remind me of a tasty indian curry but only requires 5 minutes of preparation and 30 minutes of cooking. top that with a dollop of yogurt and a side of naan bread and you're set for a very cozy meal. I will be sharing the recipe for my naan bread but don't shy away from buying it. you do you!!now when it comes to the naan bread, the recipe requires some unsweetened yogurt. it gives the bread a really nice texture and a certain tanginess. the yogurt can absolutely be substituted with sour cream. It will give out the same components as the yogurt. here are the recipes for the stew and the bread.

ingredients for the stew:

• 2 medium carrots
• 1 medium onion
• 2 teaspoons oil
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground coriander seeds
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups broth(veggie or chicken)
• 1 cup crushed tomatoes
• 1/2 cup red lentils

instructions:

• peel and chop the carrots and onion
• add the oil to a pot and bring to medium-high heat.
• cook your carrots and onions until tender. 
• add spices to the pot and saute for a minute until fragrant.
• pour your liquids and lentils into the pot, bring to medium-low heat and let simmer for about 30 minutes or until the lentils are tender
• enjoy with a side of naan, a dollop of yogurt and a sprinkle of cilantro  

                              

ingredients for the naan:

• 2 1/4 teaspoons active dry yeast
• 1 teaspoon sugar
• 1/2 cup warm water
• 1/2 teaspoon salt
• 1/2 unsweetened yogurt
• 2 cups flour
• 2teaspoons oil

instructions:

• whisk together the yeast, warm water and sugar and let it rest for 5-10 minutes until bubbly
• add the rest of the ingredients to your yeast and knead for about 10 minutes until stretchy and slightly sticky.
• add your dough to an oiled bowl and cover.
• let it rest for an hour or until doubled in size.
• divide the dough into 10 equal pieces and roll out until they are about a quarter-inch thick disks.
• heat-up a skillet to medium-high heat and add your oil.
• drop your disks of dough(one at a time) into your hot skillet and turn when golden bubbles appear on the bottom.
• enjoy fresh, keep for 5 days at room temperature or freeze for up to 3 months.