Spiced Pumpkin & Lentil Dip With Naan Bread Recipe

Cooking Directions

• STEP 1.Start by cooking the lentils until they are tender. Drain and set aside.
• STEP 2.In a large pan, heat some oil and sauté the onions and garlic until they are soft and fragrant.
• STEP 3.Add the cooked lentils, pumpkin puree, and spices to the pan. Stir well to combine and cook for a few minutes until heated through.
• STEP 4.Transfer the mixture to a blender or food processor and blend until smooth and creamy. If needed, add a little water to achieve the desired consistency.
• STEP 5.Season with salt and pepper to taste. Serve the dip warm with freshly baked naan bread.
• STEP 6.To make the naan bread, combine flour, yeast, sugar, salt, and yogurt in a bowl. Mix well and knead the dough until smooth and elastic.
• STEP 7.Cover the dough and let it rise for about an hour, until it doubles in size.
• STEP 8.Divide the dough into small portions and roll them out into oval shapes.
• STEP 9.Heat a skillet or griddle over medium heat and cook the naan bread for a few minutes on each side, until golden brown and cooked through.
• STEP 10.Serve the warm naan bread alongside the spiced pumpkin and lentil dip.

Cooking Tips

• You can use canned lentils for a quicker preparation.
• Adjust the spices according to your taste preferences.
• If you don't have pumpkin puree, you can use roasted and mashed pumpkin instead.
• For extra flavor, you can add a squeeze of lemon juice or a sprinkle of fresh herbs on top of the dip.
• Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store the dip in an airtight container in the refrigerator for up to 3 days.
• Serve the dip warm with freshly baked naan bread as an appetizer or light lunch.
• You can also serve the dip with vegetable sticks or crackers for a healthier option.
• Garnish the dip with a drizzle of olive oil and a sprinkle of paprika before serving for an extra touch of flavor.