12 Each Fully Baked Lavash Flatbread 8 X 11 In
2 tbsp. Olive Oil
1 tbsp. Fresh Chopped Garlic
1 tbsp. Fresh Ginger, Grated
1 lb Dry Lentils
3/4 C Carrots, Small Dice
1 C Scallions,sliced, Green And White Parts
1 Each Fresh Jalapeno Or Serrano Chili
2 tsp. Garam Masala
2 tsp. Ground Cumin
1 tsp. Indian Chili Powder
28 fl.oz. Crushed Tomatoes
1 C Fresh Cilantro, Chopped
1/4 C Olive Oil


Cut a Richs lavash flatbread into 4" squares, place 1 heaping tablespoon of filling in the center of the square. Brush the edges of lavash with water, then fold to form a triangle. Seal the edges by pressing down with the flat side of a bench scraper, or the back of a chefs knife. Place Samosas on a lined sheet pan, and brush with a mixture of the 1/4 c olive oil, and 2 tsps. Garam Masala. Bake at 400 F until crisp, and golden in color.
Rinse Lentils under cold water and let drain.
In a heavy bottomed pot, heat olive oil, add garlic, and ginger, and sauté until fragrant.
Add scallions, chopped chili pepper, and carrots. Saute until scallions wilt. Add spices and mix well.
Add lentils, water, and crushed tomatoes, and stir to combine.
Bring to a boil, then lower heat and simmer until lentils are soft but still retain their shape.
When lentils are cooked, and the majority of the liquid has been absorbed into the lentils, remove from heat, and stir in the cilantro leaves. Let filling cool before using.
48 Samosas