| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
6 servings
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Ingredients
For the Soup
- 2 tablespoons olive oil
- ½ yellow onion chopped
- 1 inch ginger peeled and minced
- 2 garlic cloves minced
- 2 sweet potatoes peeled and cubed
- 1 tablespoon curry powder
- 4 cups vegetable broth
- ¾ cup dried red lentils
- ¼ teaspoon Salt
- 14 ounces coconut milk
- ½ bunch Fresh cilantro chopped
For the Naan
- 2 ½ cups all purpose flour
- 1 teaspoon white sugar
- ½ teaspoon baking soda
- ½ + ¼ teaspoon Salt
- ½ cup plain yogurt
- ¼ cup water
- 1 tablespoon vegetable oil
Masters – Cilantro Lime Rice
- 1 cup long grain rice
- 1 ½ cups water
- 3 teaspoons olive oil divided
- 1 garlic clove finely minced
- 2 green onions finely chopped
- ¼ teaspoon Salt
- ½ lime zested and juiced
- ½ bunch Fresh cilantro finely chopped
- ¼ teaspoon Salt
- ½ lime zested and juiced
- ½ bunch Fresh cilantro finely chopped
Ingredients
For the Soup
For the Naan
Masters – Cilantro Lime Rice
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Instructions
For the Naan
- In a large bowl, mix together flour, baking soda, sugar, and salt. Stir to combine well.
- Add yogurt and oil and knead into the flour. Start adding water little by little and knead as you go till you get a soft, supple dough. Cover with a damp towel and set aside in a warm place for 25-30 minutes.
- Heat a flat non-stick pan. Divide the dough into lemon sized balls. Dust a ball of dough in flour. Lightly roll out the dough to ¼ inch thickness without applying too much force. Use a little dry flour if the dough is sticky.
- Heat a non-stick pan over medium-high heat until it is nice and hot. Add a piece of the rolled-out dough to the pan and cook for 1 minute, or until the top of the dough begins to bubble and the bottom turns lightly golden. Flip the dough and cook on the second side for 30-60 seconds, or until the bottom is golden as well, then transfer the dough to a parchment lined baking sheet. Then lightly cover the naan with a clean towel so that it stays warm. Repeat with remaining dough until all of the naan pieces are cooked, adjusting the heat of the pan if needed to keep it hot.
For the Soup
- Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry powder and cook another minute.
- Add the broth and lentils. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes tender.
- Stir in the coconut milk and spinach, cook for 5 minutes. Remove from the heat and add the cilantro.
- To serve, divide soup among. Garnish with cilantro. Serve with Naan on the side. Enjoy!
Masters Only
- Combine the rice, water, and olive oil in a medium saucepan. Bring to a boil, cover, and reduce to a simmer. Simmer for 20 minutes.
- Uncover and fluff with a fork. Add the garlic, green onions, and stir to combine. Let cool for 1 minute, then add the salt, lime zest, lime juice, and cilantro. Stir to combine and season to taste.
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