clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Lentil Dip with Flatbread (Naan) | Bake to the roots

Vegan Lentil Dip with Flatbread (Naan)

  • Author: Bake to the roots
  • Prep Time: 25m
  • Cook Time: 30m
  • Total Time: 2h
  • Yield: 6
  • Category: Snack
  • Cuisine: Indian


Looking for a snack? You should try this lentil dip with Naan flatbread. Delicious!


For the Naan bread:
0.35 oz. (10g) fresh yeast
1/2 cup (120ml) lukewarm water
1/2 tsp. sugar
2 1/3 cups (300g) spelt flour
2.1 oz. (60g) soy yogurt
1 tbsp. olive oil
1/2 tsp. salt
some oil for frying
For the lentil dip:
1 red onion, finely chopped
1 cup (200g) red lentils
3 cups (720ml) water
1 tsp. ground cumin
salt, pepper
1 bunch cilantro
1/4 cup (60ml) olive oil, plus more for serving
2 tbsp. fresh lime juice, plus more for serving
some chili flakes (optional)
For the veggies:
1 red pepper
2 stalks stalk celery
1 large carrot
For the garlic oil:
2 tbsp. olive oil
1 garlic clove, pressed


1. Crumble the fresh yeast and add to a large bowl. Mix with the lukewarm water and sugar and let sit for about 10 minutes. Add the flour, yogurt, oil, and salt and knead for about 10 minutes until you get a nice smooth dough. Cover and let rise in a warm place for about 60-75 minutes until doubled in size.
2. While the dough is rising prepare the lentil dip and veggies. Peel and chop the red onion for the dip finely. Add together with the lentils and cumin to a medium pot and season with salt and pepper. Bring to a boil and reduce the heat and let simmer for about 25-30 minutes until the lentils are soft. Pour into a sieve, let drain and cool down. Wash and chop the cilantro coarsely. Add to a blender, but keep some for decorations on the side. Add the cooked lentils, oil, and lime juice to the blender and mix until you get a smooth paste. Season well with salt and pepper. Transfer to a shallow bowl, drizzle with some more oil and lime juice, sprinkle with the remaining cilantro and some chili flakes (optional) and set aside until ready to serve. You can actually make the dip a day in advance if you want to. Wash/clean the veggies and cut everything into 2 inches (5cm) long sticks. Set aside.
3. As soon as the dough has risen enough take it out of the bowl and divide into 6 equal pieces. Roll out each piece of dough to an oval-shaped flatbread with a thickness of about 0.2 inches (0,5cm). Place on your work surface and cover with a damp kitchen towel – let sit for about 10 minutes. While the dough is resting some more time heat up a large cast-iron skillet with some oil. Add the flatbread and bake/fry for about 2-3 minutes on each side over medium-high heat – the bread should brown nicely but not burn, so be careful. When the bread is done take out of the skillet and place on a plate – cover so they stay warm until serving. Repeat until all dough has been used.
4. For the garlic oil mix the olive oil and pressed garlic in a small bowl. Brush the pieces of bread with the garlic oil and then serve still warm with the dip and veggies.


Enjoy dipping!

Keywords: lentil, snack, dip, naan, flatbread, vegan