🔥 KITCHEN FINDS
3 Clever Kitchen Gadgets Worth Checking Out
These handy little gadgets make cooking easier — and they're actually pretty cool.
This Kitchen Gadget Sprays AND Pours Oil
One bottle for spraying, pouring and keeping cooking oil close at hand.
Check It Out on Amazon →
This Weird Little Tool Slices Watermelon for You
Slice, cube and grab watermelon with one ridiculously simple little gadget.
Check It Out on Amazon →
Mix & Pour Pancake Batter Without the Mess
Mix the batter right in the bottle, then squeeze it straight onto the griddle.
Check It Out on Amazon →
As an Amazon Associate, we earn from qualifying purchases.
Garlic naan paired with hearty spiced lentil soup is a match made in culinary heaven. This combination brings together the soft, pillowy goodness of naan bread and the rich, comforting flavors of lentil soup spiced to perfection. Perfect for an easy weeknight dinner, this recipe will have everyone at the table craving more.
Why You’ll Love This Recipe
This dish is not only delicious but also incredibly satisfying. The garlic naan is soft and aromatic, while the lentil soup is packed with nutrients and flavor. Together, they make for a wholesome meal that’s easy to prepare.
- Comforting and hearty: A perfect combo for a cozy dinner.
- Quick and easy: Ideal for busy weeknights.
- Flavor-packed: A delightful mix of spices and herbs.
- Vegetarian-friendly: A nourishing meal for everyone.
- Customizable: Adjust spices to suit your taste.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- ¾ cup plain yogurt
- ¼ cup warm water
- 2 tablespoons melted butter
- 3 cloves garlic, minced
- ¼ cup fresh cilantro, chopped (for garnish)
- 1 cup dried lentils (green or brown)
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- Salt and pepper to taste
- 1 tablespoon olive oil
How to Make Garlic Naan with Spiced Lentil Soup
- In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Mix well.
- Add the yogurt and warm water to the dry ingredients. Stir until a dough begins to form.
- Knead the dough on a floured surface for about 5 minutes until smooth. Place in a greased bowl, cover with a damp cloth, and let it rise in a warm area for 1 hour.
- While the dough is rising, rinse the lentils under cold water and set aside.
- In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant.
- Add the rinsed lentils, vegetable broth, cumin, coriander, turmeric, and season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook for about 25-30 minutes, or until the lentils are tender.
- Once the dough has risen, punch it down and divide it into 4 equal pieces. Roll each piece into a ball and then flatten into a teardrop or oval shape, about ¼ inch thick.
- Heat a skillet or griddle over medium-high heat. Brush one side of the naan with melted butter and place it butter-side down in the skillet.
- Cook for about 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown. Repeat for the remaining naan.
- Serve the garlic naan warm, garnished with fresh cilantro, alongside the hearty spiced lentil soup.
Tips for the Best Results
- Make sure your water is warm, not hot, to activate the yeast without killing it.
- Allow the naan to rest for a short time after rolling to achieve better puffiness when cooking.
- Don’t rush the simmering process of the lentils; it enhances the flavor.
Easy Variations
- For a cheesy twist, sprinkle some shredded cheese inside the naan before cooking.
- Add diced vegetables like carrots or spinach to the lentil soup for extra nutrition.
- Experiment with spices; add chili powder or garam masala for a kick.
What to Serve With It
- A crisp cucumber salad for a refreshing contrast.
- Mango chutney for a sweet and spicy dip.
- A side of yogurt or raita to cool down the spices.
Storage and Reheating
📚 RECIPE LOVER FINDS
Love Trying New Recipes? Check These Out
Save your favorites, discover something different, or make meal planning a whole lot easier.
❤️ Love This Recipe? Save Your Favorites
Keep all those recipes you actually want to make again together in your own recipe book.
See It on Amazon →
🔥 Yep, Snoop Dogg Has a Cookbook
From Crook to Cook brings Snoop's spin to comfort food, classics and seriously fun recipes.
Check It Out on Amazon →
🥗 100+ Meals You Can Make Ahead
Simple make-ahead recipes and quick-assembly meals for making the week way easier.
See It on Amazon →
As an Amazon Associate, we earn from qualifying purchases.
Store any leftover lentil soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over medium heat, adding a splash of water if needed. The naan can be stored at room temperature for a day but is best eaten fresh. For longer storage, freeze the naan in a sealed bag for up to 3 months.
Recipe Card
Recipe Name: Garlic Naan with Hearty Spiced Lentil Soup
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield/Servings: 4 servings
Ingredients:
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield/Servings: 4 servings
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- ¾ cup plain yogurt
- ¼ cup warm water
- 2 tablespoons melted butter
- 3 cloves garlic, minced
- ¼ cup fresh cilantro, chopped (for garnish)
- 1 cup dried lentils (green or brown)
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions:
- In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Mix well.
- Add the yogurt and warm water to the dry ingredients. Stir until a dough begins to form.
- Knead the dough on a floured surface for about 5 minutes until smooth. Place in a greased bowl, cover with a damp cloth, and let it rise in a warm area for 1 hour.
- While the dough is rising, rinse the lentils under cold water and set aside.
- In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant.
- Add the rinsed lentils, vegetable broth, cumin, coriander, turmeric, and season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook for about 25-30 minutes, or until the lentils are tender.
- Once the dough has risen, punch it down and divide it into 4 equal pieces. Roll each piece into a ball and then flatten into a teardrop or oval shape, about ¼ inch thick.
- Heat a skillet or griddle over medium-high heat. Brush one side of the naan with melted butter and place it butter-side down in the skillet.
- Cook for about 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown. Repeat for the remaining naan.
- Serve the garlic naan warm, garnished with fresh cilantro, alongside the hearty spiced lentil soup.
Notes:
Store leftover lentil soup in the refrigerator for up to 4 days; naan is best eaten fresh.
