By lentilsorg Blends, Global Street Food, Main Dish Mediterranean
October 4, 2018
Naan topped with lentils, crumbled lamb, hummus, arugula, olives, pickled onions, carrot, and drizzled with harissa oil.
28 oz (850 g) split red lentils, cooked, divided
2 yellow onions, sliced thin
16 oz (455 mL) extra virgin olive oil, divided
2 Serrano chili, minced
8 cloves garlic, freshly minced, divided
24 oz (750 g) lamb, ground
4 Tbsp (40 mL) cumin, ground
4 lemons, zested and juiced, divided
24 oz (750 g) arugula
4 oz (125 g) Kalamata olives, diced
16 oz (500 g) pickled red onion
4 carrots, cello, shredded
4 oz (125 g) harissa paste, prepared
10 whole wheat naan flatbreads