Spiced Lentil Pocket Bread Sandwiches
|Lentils||7 Ounce (1 Cup)|
|Dried bay leaf||1|
|Dried hot red chilies||1 Small|
|Cumin seed||1 Teaspoon|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Wine vinegar||3 Tablespoon|
|Garlic||1 Clove (5 gm), minced / pressed|
|Thinly sliced green onion||1⁄4 Cup (4 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Pocket breads||4 , cut into half (6 Inch Rounds)|
|Yogurt sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Sort through lentils and discard any debris or rocks.
Rinse, drain, and place in 3- to 4-quart pan with 1 quart water, bay leaf, chili, and cumin seed.
Bring to a boil, cover, and simmer until lentils are just tender to bite, about 40 minutes.
If desired, discard chili.
In a large bowl, mix together oil, vinegar, and garlic; add lentils and mix gently together.
If made ahead, cover and chill up until the next day.
Up to 2 hours before serving, add onion, celery, and salt and pepper to taste.
If desired, transport in an insulated chest.