Curried Lentil Tortilla

Curried Lentil TortillaindiandalF

 A fragrant curry blend for our signature lentil tortillas

Shopping list at a glance: onion, carrots, garlic, chili, tomato paste, French lentils, vegetable broth, tortilla, sour cream, cilantro

From your pantry at a glance: olive oil

Curried Lentil Tortillas
Prep Time: 10m, Cook Time: 5 hours LOW / 2 1/2 hours HIGH, Servings: 6
Print
Ingredients
  1. 1 tbsp olive oil
  2. 1 1/2 cups / 1 medium onion, diced
  3. 1/2 cup / 1 large carrot, diced
  4. 2 tsp / 4 cloves garlic, minced
  5. 1 small green chili, chopped
  6. 1 Indian Dal Slow Cooker Spice Blend
  7. 1 tbsp tomato paste
  8. 1 1/2 cups / 10oz French green lentils, rinsed
  9. 1/2 tsp salt
  10. 3 cups / 24 fl oz vegetable or chicken broth
  11. flour tortillas
  12. 1/4 cup sour cream light
  13. cilantro
Instructions
  1. heat oil in a skillet on medium; sauté onion, carrot, garlic and green chili for 2 minutes
  2. transfer onion mixture to slow cooker
  3. sprinkle the Indian Dal blend; add the tomato paste, French green lentils, salt and broth
  4. stir, cover and cook on LOW: 5 hours or HIGH: 2 1/2 hours
  5. spoon the curried lentils onto warmed flour tortilla, top with cilantro and sour cream
Notes
  1. To drink: A refreshing light Mexican beer, a mango yogurt smoothie or an iced chai latte.
the zen of slow cooking http://www.blog.thezenofslowcooking.com/

8 thoughts on “Curried Lentil Tortilla

  1. We purchased the Indian Dal spices at the Lake Forest Farmers Market. I loved how they had samples of the recipe to try and the spices smelled very fresh. I followed the recipe exactly for the Curried lentil tortilla in my slow cooker. It came out perfect. We really appreciate creative vegetarian cooking and this one hit the spot! I haven’t had a chance to make the spiced cauliflower soup but its next on the list! Thank you!

  2. Pingback: Slow Cooker, Spiced Cauliflower Coconut Soup | the zen of slow cooking

  3. Gave a bag of the Dal spices to my brother who prepared it over white rice. LOVED it. Said it tasted delicious and authentic.

  4. Hi Meg and Jane,
    I made the Indian Dal on Sunday and it was terrific! Sooo easy to make and there was enough leftover for lunches the next day. We don’t eat gluten so I served it with brown rice and a simple salad. Tonight I am making the Moroccan Chicken Tagine. Can’t wait to taste it!!

  5. Just made the Moroccan Chicken Tagine tonight with chicken thighs. Put it in slow cooker at 8am this morning and served a dinner LOVED by all from the pickiest 8 year old on earth to my 82 year old mother. Divine! I also have the Indian Dal and was going to make the califlower soup as we are not a great lentil loving family , but bought so much extra chicken thighs I would like to make another chicken dish. Do you have a recipe I can us for a chicken dish using the Inidal Dal tin I bought at the Holly Fair?

    • Hi Julie

      We’re so glad your family liked the Tagine tonight! Thank you for asking a great question about the Indian Dal. We are working on a chicken curry recipe but here are my immediate suggestions for now.

      Following the lentil recipe, substitute the lentils for 2 lbs of chicken thighs, diced into 1 inch square dice. Toss them in 2 tbsp seasoned flour (as you did for the Tagine) and brown in the oil. Transfer the chicken to your slow cooker. Continue to follow the instructions as for the lentils, but reduce the amount of liquid to 1 cup of broth plus 1 x 14oz can of coconut milk, or simply 2 1/2 cups broth.

      I have not tried this exact recipe but based on other curry recipes we have made before, I think the ratios of meat and liquid with the spices is good. Please let us know if you decide to try this as a new alternative!

      Jane

Leave a Reply

Your email address will not be published. Required fields are marked *