Entrees Asian

Spiced onion naan with lentil salad

Name: Spiced onion naan with lentil salad
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 2
Cuisine: /asian, /indian
Ingredients: 1/4 cup (60ml) olive oil; 2 onions, thinly sliced; 2 teaspoons curry powder; 2 naan bread; 50g grated cheddar; 1 garlic clove, finely chopped; 1 tablespoon lemon juice, plus wedges to serve; 120g baby spinach leaves; 2 x 400g cans brown lentils, rinsed, drained

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15m

17m

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It's easy to transform the humble naan from a side to the main event with this spiced onion paste. Serve with a simple lentil salad to make it a meal.

1/4 cup (60ml) olive oil
2 onions, thinly sliced
2 teaspoons curry powder
2 naan bread
50g grated cheddar
1 garlic clove, finely chopped
1 tablespoon lemon juice, plus wedges to serve
120g baby spinach leaves
2 x 400g cans brown lentils, rinsed, drained

Method

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.