LENTIL DAHL WITH PLANTAIN TORTILLA WEDGES

Katie of @sunflower_inthecity made a lentil dahl served with our vegan ONANA plantain tortillas on the side! Yum. Scroll below for the recipe!

 

“Magical things happen when you make a giant batch of creamy dahl:

  1. Your apartment smells amazing.
  2. You have insanely delicious leftovers for dayssss. 

I topped mine with tomatoes, fennel fronds, and @onanafoods wedges!.”

— https://www.instagram.com/p/b393rc4ji0n/?igshid=lbzv2an6xosh

RECIPE

Made by @sunflower_inthecity

INGREDIENTS

  • ONANA TORTILLAS
  • 2 TBSP OLIVE OIL
  • 3 CHOPPED CARROTS
  • 1/2 CUP CHOPPED FENNEL
  • 1/2 RED ONION DICED
  • 1 TSP TURMERIC
  • 1 TBSP CURRY POWDER
  • 1 TSP OREGANO
  • 2 GARLIC CLOVES
  • 2 TSP FRESH GINGER PURÉE
  • SALT & PEPPER
  • 1 1/2 CUP LENTILS
  • 3/4 CUP PUMPKIN PUREE 
  • 1 CAN COCONUT MILK
  • 5 1/2 CUPS VEGETABLE BROTH

INSTRUCTIONS

  1. Heat olive in a pot. Add carrots, onion, fennel (or full onion), and spices. Sauté 5 minutes. Dump in lentils, pumpkin, and liquids. Stir. Cover and simmer over low heat for 30 minutes.
  2. Heat ONANA tortillas in a pan until soft and pliable around one minute. Cut into wedges and serve alongside lentil dahl.
  3. Serve immediately and enjoy!

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