Lentil curry wraps

The base for this recipe came from the Extending the Table cookbook recipes for Dahl (India) and Curried Split Peas (Kenya). My original plan was to make two curries: chicken curry for dinner and lentil curry for lunches. But I decided to simplify things and make a double batch of lentil and chicken curry. It was gone in two days.

We ate it wrapped in pita bread and I put a little crème fraiche on mine. It could also be served over rice. Next time I think I’ll leave out the chicken. Too time consuming, especially when it’s just as good without it. Oh, and I would top it with some chopped tart apples. Yum.

1 Tbsp oil
1 onion, chopped
2 cloves garlic, crushed
1 Tbsp curry
1 tsp ground cumin
1 tsp ground ginger
1-2 tsp cinnamon
4-5 cloves
1 cup lentils and/or 1 cup diced, cooked chicken
1 Granny Smith apple (opt)
Crème fraiche or sour cream (opt)

In a large frying pan, heat oil over medium heat. Add onions and garlic. Cook, stirring often, until soft. Add spices and stir to coat. Cook until fragrant, just a minute or so. Pour in the lentils. Add enough water to cover. Cover and reduce heat to simmer. Cook until lentils are soft, about 20 to 40 minutes depending on your lentils. Stir occasionally, adding water if needed. Taste and add salt or more curry if needed.

Serve either over rice or wrapped in pita bread (Lebanese flat bread). Top with crème fraiche and freshly chopped apple.