Naan with lentil ‘caviar’ | Reader's Digest Australia

Ingredients

• 1⅓ cups (340 g) low-fat natural yogurt
• 2 cloves garlic, chopped
• 1 can green lentils, about 300 g, drained
• ½ telegraph cucumber, finely chopped
• ½ green capsicum, seeded and cut into fine dice
• 1 ripe tomato, finely chopped
• 1 tablespoon chopped fresh mint
• ¼ teaspoon ground cumin, or to taste
• large pinch of curry powder
• juice of ½ lemon
• 2 tablespoons extra virgin olive oil
• salt and cayenne pepper
• 4 individual plain naan, cut into wedges
• leaves from 3–4 sprigs of fresh mint
• ¼ cup (7 g) fresh coriander leaves
• few rocket leaves
• 2 carrots, grated
• 2 tablespoons chutney of choice or lime pickle