Serves 6-8 Prep time 30mins Cook time 30mins
1 cup lentils
2 tbsp Olivado Avocado Oil
1/2 onion diced
2 tbsp minced garlic (add hint of ginger if desired)
1 carrot, chopped
1 tomato, sliced
1 cup flour
3/4 cup water
Soak the lentils in cold water for at least 30 minutes to dampen. Then boil the lentils for 20 minutes or until soft.
In a saucepan, drizzle the oil then add the diced onion, garlic, carrot and tomato. Add a generous pinch of salt and stir. Sauté the vegetables for a couple of minutes until softened.
Add the lentils into the saucepan with the vegetables and cover with a lid for 15-20 minutes on a moderate heat. Gradually add a cup of water to the lentils every so often to keep them soft, stir and cover with lid.
For the chapati, place water in a large mixing bowl with a generous pinch of salt. Then add the flour (no need to sift) into the bowl and mix thoroughly with your hands to create a dough.
Roll out the dough with a rolling pin until 1cm thick. Drizzle a tablespoon of avocado oil over the dough and spread evenly with hands. Slice the dough into decent-sized strips and roll them up into separate coils.
Roll out the coils one at time with the pin until about 2mm thick.
Over a very high heat preferably in a cast iron pan, drizzle more oil to ensure the dough will not stick. Place the dough in the centre of the pan and rotate quickly for roughly 30 seconds or less. Flip over using a spoon or spatula and repeat. Cook all the coils in this way.
Tip: You can use the already cooked chapati to help cook the one in the pan by placing it on top to trap the heat. Use a spoon to hold an edge of the chapati while rotating to ensure it doesn’t stick.