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Kenyan Lentils and Chapati Recipe

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Kenyan Lentils and Chapati image
green lentils and chapati served with curried cabbage


This recipe for Kenyan Lentils and Chapati, by , is from The Longamore Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Erica Longamore



1 small yellow onion, chopped
3 tbsp minced garlic
2 tbsp Royca® seasoning (chicken or beef)
1 tbsp fresh oregano, chopped
1 tbsp fresh thyme, chopped
8 oz lentils (green preferred but red or brown will work as well; red lentils will give more of a broth based soup)
4 cups chicken broth
3 cups water
fresh arugula (to garnish)

Add onion, garlic, herbs, and Royco® to a large pot (Dutch oven works great) and sauté.

Once onion is soft, add lentils, chicken broth, and water. Simmer for 30 minutes to an hour or until lentils are done (should be soft but not mushy).

Garnish with Arugula, if desired. Enjoy!


2 1/2 cups All-purpose flour (sifted)
1/2 cup All-purpose flour (for kneading/dusting)
1 cup lukewarm water
1 tsp sea salt
1/2 cup Ghee
1 tsp sugar

In a large mixing bowl, add water, ghee, sugar, and salt and mix well. Add flour and mix with a wooden spoon until the mixture comes together.

Turn the dough onto a lightly floured surface. With lightly floured hands, knead the dough for about 10-15 minutes until it is smooth.

(Alternatively, you can make the dough with a kitchen aid by using a dough hook attachment for 5-8 minutes)

Divide the dough into 12 even pieces and form pieces into balls.

Cover the balls of dough with plastic wrap or a clean kitchen towel and allow to rest for at least 15 minutes.

Lightly flour your working surface and working with one ball at a time, gently press with fingers and roll out as thin as you can with a rolling pin.

Gently brush the rolled dough surface with melted ghee. Sprinkle flour on brushed surface. Roll the dough up like you would to make a pin wheel and then coil the roll into a spiral. The rolling and coiling is what gives the chapati it's famous layers. Repeat this process with all 12 dough balls. Once all of the pieces are rolled and coiled, cover them once more and allow to rest for another 10-15 minutes.

After resting, roll out the 12 pieces once more into a small, thin circle with a rolling pin.

Heat a skillet or medium sized frying pan over medium-high heat. Place the rolled out dough onto the skillet and cook for about 30 seconds-1 minute (until bubbles appear on the upper side) and then flip. Brush the upper cooked surface with melted ghee and return to the original side. Now brush this side with melted ghee as well and then using a flat spatula, press chapati gently against the skillet for about 15 seconds. Flip once more and repeat.

Remove chapati from the skillet and enjoy!

*Chapati is traditionally used as a utensil by bending a piece so that it makes a scoop. Scoop up your lentils and eat together for a delicious combination!*

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This recipe is dedicated to all of the friends and family I have in Wongonyi, Kenya, Africa.




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