Shawarma-Spiced Lentil Dal with Chicken and Fenugreek Butter Naan

This fragrant lentil dal is infused with garlic, ginger and shawarma spices, creating a velvety, aromatic base. Toasted fenugreek butter transforms simple naan into something extraordinary, while a cool, lemony yogurt sauce balances the warmth of the spices. Fresh cilantro adds a bright finish to every bite.

Juicy organic chicken cutlets are seasoned with the same shawarma spice blend, making this a complete, satisfying meal. It’s comfort food with a taste of spice market bliss!

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Naan BreadView ingredient guideLike ingredientDislike ingredient

1 tablespoon Savory Paprika BlendView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit LentilsView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

3 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon FenugreekView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Peel and mince or grate garlic. Peel and mince or grate ginger. Quarter lemon. Finely chop cilantro. Place fenugreek in a medium microwave-safe bowl with enough water to cover. Stir gently until seeds settle at bottom of bowl. Cover tightly with plastic wrap and microwave for 60 seconds. Set aside to soak.
2. Heat a large drizzle of oil in a large pan over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, 1-2 minutes. Add another drizzle of oil, Savory Paprika Blend and 1 tsp Shawarma Spice Blend (2 tsp for 4 servings). Toast, stirring, until fragrant, 30 seconds. Add crushed tomatoes, lentils and their liquid, stock concentrate, ½ cup water, ½ tsp sugar, salt and pepper (1 cup water and 1 tsp sugar for 4 servings). Simmer, stirring occasionally, until liquid has reduced and lentils are warmed through, 15-20 minutes. Taste and season with salt, pepper and more sugar if desired.
3. While dal cooks, drain fenugreek and pat dry with paper towels; finely chop. Melt 2 TBSP butter (4 TBSP for 4 servings) in a small pan over medium heat. Cook, undisturbed, until butter has mostly melted, 1-2 minutes. Add fenugreek and toast until fragrant, 2-3 minutes. Add remaining Shawarma Spice Blend and cook until fragrant, 30 seconds. Turn off heat and set pan aside.
4. In a small bowl, combine yogurt and juice from two lemon wedges (four wedges for 4 servings). Season with salt and pepper.
5. Toast naan until golden. Spoon or brush spiced butter onto toasted naan; slice as desired.
6. Divide dal between bowls. Top with lemony yogurt sauce. Garnish with cilantro. Serve with spiced butter naan and remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use brown lentils instead of the specified lentils?

Yes, brown lentils work well, but cooking time may vary slightly. Keep an eye on the texture and add more water if needed.

What can I substitute for fenugreek?

Fenugreek has a unique flavor, but you can omit it or substitute with a pinch of maple syrup or honey for sweetness.

Is this dish gluten-free?

The dal and chicken are gluten-free, but the naan contains wheat. Use gluten-free naan or serve with rice instead.