Chapatis, Curried Red Lentils, Romaine Lettuce with Feta Cheese Salad and Fresh Mango Chutney


This fusion meal of warm spicy and savory curried lentils, fresh crispy salty salad, sweet and tangy chutney and warm chewy bread was really satisfying. Omit the feta cheese for a vegan meal. I have made gluten free chapatis in the past using a combination of gluten free grains. Modify the meal to suit your needs.

Fresh Mango Chutney
2 ripe mango; pealed, pit removed and diced
1/4 red bell pepper; minced
1/2 inch piece of fresh ginger; pealed and minced
1/8 teaspoon sea salt
dash ground white pepper
1/2 teaspoon apple cider vinegar
1 Tablespoon good quality extra virgin olive oil (California Olive Ranch)

Mix ingredients together and set aside while preparing the rest of the meal.


1 cup whole wheat flour
1 cup white flour
1/2 teaspoon sea salt
2 teaspoons baking powder
2 Tablespoons canola or extra virgin olive oil
3/4 cup water

In a medium bowl mix together dry ingredients. Add oil and 1/2 cup water and combine. Continue adding water a little at a time until a soft dough is formed. Place on counter and knead for 5 minutes, wet hands and smooth the dough into a ball, place back in the bowl, cover with a lint free kitchen towel and let rest for half an hour. (While dough rests, prepare the lentils.) Form the dough into a log and cut into 8 pieces and form into balls. Preheat a heavy bottomed skillet on medium hight. With a rolling pin roll out each ball into a thin disc and fry in oiled skillet 15 to 20 seconds on each side . Drain on paper towels and serve immediately.
DSC_0054 DSC_0055 DSC_0057 DSC_0058

DSC_0061Curried Red Lentils
2 Tablespoons canola oil
1/2 onion; minced
1 carrot; minced
1 celery stalk; minced
1/2 red bell pepper; minced
1 teaspoon sea salt
1 1/2 teaspoons curry powder
1/2 cup tomato sauce (Pomi brand is BPA free and non-gmo)
1/2 cup red lentils
1 1/2 cups water

Preheat a 2 quart pot on medium heat. Add canola oil, chopped vegetables and salt and cover. Allow vegetables to simmer and soften, about 10 minutes, stirring occasionally. Add curry, tomato, red lentils and water. Increase heat and bring to a boil. Reduce heat to medium low and simmer for 30 minutes. Meanwhile, prepare the salad.

DSC_0060Romain Lettuce with Feta Cheese Salad
1 head romain lettuce; rinsed and sliced into strips
1 quart cherry tomatoes; rinsed and halved
1-2 cloves garlic; crushed
1/8 teaspoon sea salt
pinch freshly ground black pepper
1 Tablespoon red wine vinegar
2 Tablespoons good quality extra virgin olive oil (California Olive Ranch)

Combine and toss all ingredients together.


4 thoughts on “Chapatis, Curried Red Lentils, Romaine Lettuce with Feta Cheese Salad and Fresh Mango Chutney

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s