Greatest Lentil Stew with Herbed Chapati & Tahini Sauce

Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent.
2. Add minced garlic, diced carrots, and celery. Cook for 5 minutes, stirring occasionally.
3. Stir in crushed tomatoes, vegetable broth, rinsed lentils, cumin, coriander, bay leaves, salt, and pepper. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 30-35 minutes until lentils are tender.
5. While the stew is cooking, prepare the chapati dough by mixing whole wheat flour, warm water, salt, and chopped parsley. Knead until smooth.
6. Divide the dough into small balls, roll out each into a thin circle, and cook on a hot skillet until both sides are golden brown.
7. For the tahini sauce, whisk together tahini, lemon juice, yogurt, and water until smooth.
8. Serve the lentil stew hot, garnished with chopped cilantro, alongside herbed chapati and tahini sauce.

Prep

• Soak lentils in water for 2 hours before cooking.