Spiced onion naan with lentil salad

Cooking Salads Spiced onion naan with lentil salad

Detailed step-by-step description of how to cook the dish "Spiced onion naan with lentil salad". Try it by all means

Lables: Vegetarian Fish free Peanut free Shellfish free Tree nut free
  1. Preheat the oven to 180°C and lightly grease a baking tray.
  2. Heat half the oil in a large pan on medium-low heat. Add onion and cook, stirring, for 8-10 minutes until soft and tinged golden. Add 1 1/2 teaspoons curry powder, then stir for 1 minute. Remove from heat.
  3. Place naan on a baking tray, sprinkle with cheese and top with three-quarters of the onion. Bake for 5-6 minutes until golden brown and cheese has melted.
  4. Meanwhile, whisk remaining oil and curry with garlic, juice, salt and pepper in a bowl. Add remaining onion, spinach and lentils. Toss to combine. Serve with naan.

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1/4 cup olive oil
2 onions, thinly sliced
2 tsp curry powder
2 naan bread*
50g grated cheddar
1 garlic clove, finely chopped
1 tbsp lemon juice, plus wedges to serve
120g baby spinach leaves
2 x 400g cans brown lentils, rinsed, drained

Adv

Autors
Preparation time
15
Cooking time
17
Difficulty
Medium
Serves
2 people
Method
Baking
Category
Salads
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