Spicy Pumpkin & Lentil Dahl with Home-made Flat Breads

For the Spicey Pumpkin & Lentil Dahl

1. In a thick bottomed pan heat 10ml of oil and add the sliced onions and crushed garlic. Sweat down the onion and garlic for 5 minutes until the onions are golden.
2. Add the spices and toast for 1 minute.
3. Add the pumpkin and stir through the spice mixture.
4. Add the lentils, tinned tomatoes, and vegetable stock.
5. Place a lid on the top of the pan, turn down the heat and simmer for 30 minutes.
6. Once the pumpkin is soft, remove the lid and finish cooking until the Dahl is thick.

For the Home-made Flat Breads

1. Place the plain flour and salt into a clean mixing bowl and pour in ¾ of the water.
2. Mix until a dough starts to form, then slowly add the remaining water.
3. Knead the dough for 4-5 minutes until a smooth dough is formed.
4. Cover with a damp cloth and leave to stand for 30 minutes.
5. Split the dough into 4 equal pieces.
6. Using a rolling pin, roll out each piece to abut 10ins in width.
7. Heat a pan on the stove.
8. Add a little oil and then place the roll out dough into the pan. Cook on the one side for 3-4 minutes or until golden.
9. Turnover and finish cooking for a further 3-4 minutes.
10. Repeat for the other 3 pieces.

To serve

1. Place the flat bread on the plate, top with the Spicey pumpkin & lentil Dahl, and serve with Florette Baby Leaf Trio.