Red Lentil Dal Buddha Bowl with 2-Ingredient Naan
A hearty and flavorful bowl combining spiced lentils, fresh vegetables, and homemade naan for a satisfying meal.
Ingredients
lentils
- 1 cup red lentils (rinsed well)
- 1 tablespoon oil
- 1 small red onion (chopped)
- 2 cloves garlic (minced)
- 1 15 oz can diced tomatoes
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon turmeric
- ½ teaspoon chili powder (adjust to your spice preference)
- ½ teaspoon garam masala
- 4 cups water
- 1 cup spinach (chopped)
- 1 teaspoon salt (adjust as per taste)
- 2 tablespoons lemon juice
Naan
- 1.5 cups self-rising flour
- 1 cup Greek yogurt
- ½ teaspoon salt
Vegetables for Buddha Bowl
- 1 head broccoli (cut into florets)
- 1 large sweet potato (peeled and cubed)
- 1 red bell pepper sliced
- 1 red onion sliced
- 1 tablespoon oil
- 1 tablespoon curry powder
- ½ teaspoon salt (adjust as per taste)
Instructions
- Cook lentils with water and spices until tender, about 25 minutes.
- Prepare naan dough by mixing flour, yogurt, and salt; cook on a skillet until golden.
- Sauté vegetables with oil and curry powder until roasted, about 20 minutes.
- Assemble the Buddha bowl with lentils, vegetables, spinach, and lemon juice.
- Serve lentil bowl with warm naan on the side.
Notes
You can adjust spice levels and add more vegetables as desired.