Red Lentil Dal With Mint Yogurt

• 5 tbsp chopped fresh mint leaves
• 300 g Greek yogurt
• 400 g red lentils, rinsed
• 1 None green pepper, deseeded and finely diced
• 2 None whole cloves, crushed
• 3 None cardamom pods, crushed
• 2 tsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp cinnamon
• 1 tbsp butter
• 1 None onion, finely sliced
• 3 None garlic cloves, crushed
• 150 g dried apricots, sliced
• 200 ml vegetable stock
• Pinch None caster sugar
• None None Flatbreads, to serve

1. Mix the yogurt and mint together and season to taste. Chill.
2. Heat butter in a large saucepan. Saute onions until translucent. Add the lentils, red chili, cloves, cardamom, curry powder, cumin, cinnamon, garlic and apricots and stir to combine. Add tomatoes and vegetable stock and bring to a boil. Lower heat and simmer for 35-40 minutes or until lentils are soft.
3. Stir mixture, gently mashing some of the lentils.
4. Stir in a pinch of sugar, season to taste, and serve with flatbreads and the mint yogurt.

mint, greek yogurt, red lentils, green pepper, whole cloves, cardamom pods, curry powder, ground cumin, cinnamon, butter, onion, garlic, vegetable stock, caster sugar, flatbreads

Taken from recipes-plus.com/api/v2.0/recipes/16256 (may not work)