“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!