Lentil Soup (Dal) with Gluten-Free Naan Bread

Lentil Soup (Dal):

1. In a large pot, heat a bit of oil over medium heat. Add chopped onion and sauté until it turns translucent.

2. Add minced garlic and grated ginger to the pot. Sauté for another minute until fragrant.

3. Stir in ground turmeric, ground cumin, ground coriander, and red chili powder. Cook for a minute to toast the spices.

4. Add chopped tomatoes to the pot and cook until they soften and release their juices.

5. Add rinsed red lentils and vegetable broth (or water) to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the lentils are cooked and tender.

6. Once the lentils are cooked, use an immersion blender to partially blend the soup for a creamy consistency, leaving some lentils whole.

7. Season the soup with salt to taste. If needed, adjust the consistency by adding more water or broth.

Gluten-Free Naan Bread:

1. In a bowl, whisk together gluten-free all-purpose flour, baking powder, and salt.

2. Add plain yogurt and olive oil or melted ghee to the dry ingredients. Mix well until a dough forms. If the dough is too sticky, you can add a bit more flour.

3. Divide the dough into small portions and shape them into naan bread rounds on a lightly floured surface.

4. Heat a non-stick skillet or griddle over medium-high heat. Place a naan round on the skillet and cook for about 2-3 minutes on each side, or until it puffs up and develops golden spots.

Assembling the Meal:

1. Serve the Lentil Soup (Dal) in bowls, garnished with fresh cilantro leaves.

2. Serve the Gluten-Free Naan Bread on the side.

3. Provide lemon wedges for squeezing over the soup.

4. Optionally, you can brush the naan bread with olive oil and top with chopped garlic and cilantro before serving.