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:
- Your apartment smells amazing.
- 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
- 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.
- Heat ONANA tortillas in a pan until soft and pliable around one minute. Cut into wedges and serve alongside lentil dahl.
- Serve immediately and enjoy!