Roti Taco with Everything Lentils

Team: Cornwall Jr Chefs

Host School: Cornwall

Age Group: Middle School


For the Lentils:

1 1/2 cups Vegetable broth

1 1/2 cups Apple Cider

2 Carrots peeled and chopped

1 stalk of Celery chopped

½ of an Onion finely chopped

1 cup of fresh or frozen Corn

1 cup small red Lentils

2 cups kale, chopped

1 tablespoon Parsley

1/2 teaspoon Oregano

1/4 teaspoon Curry Powder

1/4 teaspoon Cumin 

1/4 teaspoon Paprika

1/4 teaspoon Crushed Red Pepper Flake

2 garlic cloves finely chopped

Salt and black pepper, to taste

For Carrot Garnish:

1-2 Carrots, peeled into ribbons

1 teaspoon Apple Cider Vinegar

Kosher salt, to taste

For the Roti:

2 cups AP flour

1 teaspoon kosher salt

2 Tablespoons olive oil

2/3 cup water

Extra olive oil for brushing on roti

1 Tablespoon Kosher Salt




Preparation Instructions

For the Lentils:

Sauté celery, onion and garlic with oil. Add vegetable broth and cider and carrots in medium pot. Bring to a boil, then add lentils, kale, and corn. Add herbs and seasoning and bring down to a simmer. Add salt and pepper and simmer for 20 to 25 minutes or until everything is cooked through and all liquid has been absorbed.

For the Carrot Garnish:

Using a peeler, make thin ribbons of carrot in a small bowl.  Toss with vinegar and salt and allow to sit for at least five minutes before using as garnish on top of the lentils.

For the roti:

Combine flour, salt, and oil and mix with a fork until crumbly. Mix in water until dough comes together, then turn onto a floured surface and knead until smooth and elastic. Cover and set aside to rest for 20-30 minutes.

Divide dough into small balls, approximately 2 oz, and roll each out to a thin even round. Heat skillet over medium high heat. Place roti on hot skillet and cook approximately 50 seconds, flip and finish cooking on other side. Remove from heat, brush with olive oil, and season with salt.