About the Dish

1 cup King Arthur Whole Wheat Flour
3/4 cup Red Lentils
1 1/2 teaspoons Ground Tumeric
2 sprigs Cilantro
1 teaspoon Ground Cumin
1 each Onion
4 ounces Greens
Per Serving
Calories 670
Total Fat 23 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 4 g
Monounsaturated Fat 15 g
Cholesterol 0 mg
Sodium 506 mg
Total Carbohydrates 92 g
Dietary Fiber 18 g
Sugar 8 g
Protein 32 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


In a large mixing bowl combine flour and 1/4 teaspoon kosher salt. Drizzle with 1 tablespoon olive oil. While stirring, pour in 1/3 cup water. Use your fingers to mix and knead the dough until it is no longer sticky and becomes a little springy to the touch. If the dough is still crumbly and loose, add just enough water, 1 teaspoon at a time, to bring the dough together. Loosely cover, and let stand at room temperature.
Prepare your mise en place: Pick and chop cilantro leaves. Peel and thinly slice onion. Remove greens stems, and finely chop; cut or tear leaves into bite-size pieces, keeping stems and leaves separate.
In a small saucepan with a lid combine lentils, 2 cups water, turmeric and 1/4 teaspoon kosher salt. Place pot on high heat. When water comes to a boil reduce heat to medium-low, cover and cook until almost all liquid has been absorbed and lentils are tender and just starting to fall apart, 3-5 minutes. Remove from heat, and keep covered until ready to serve.
Divide dough into 2 equal pieces. Place a large skillet over medium heat.
Place one of the dough pieces on a clean and flat work surface. Use a rolling pin or a straight sided bottle to roll dough into a thin piece roughly 5 inches in diameter and 1/4 inch thick. Please note: Although this dough does not easily stick to most work surfaces, it is best to roll dough, rotate, roll, then flip repeatedly to avoid sticking.
Add rolled flatbread to the skillet. Cook until bubbly and browned on the bottom, 2-3 minutes. If any large bubbles (larger than a golf ball) begin to form, pop them with a fork. Flip the flatbread and cook 1-2 minutes more. Transfer to a plate to keep warm. Wipe out skillet, return it to medium heat, and repeat with second flatbread.
Return skillet to medium heat, and add remaining 2 tablespoons olive oil. When oil is shimmering add cumin seeds, and cook until fragrant, about 1 minute.
Add 1/4 cup sliced onion, and cook, stirring, until onion is lightly browned and has some crispy edges. Pour the tarka (onion-cumin oil) over the lentils, and recover saucepan.
Place skillet over medium-high heat. Add remaining sliced onion and greens stems, and cook until translucent, 2-3 minutes. Add green leaves, and cook, stirring, until leaves are wilted, about 3 minutes more. Taste and adjust seasoning as desired.
Stir tarka into lentils, and sprinkle with cilantro. Serve with greens and flatbread, and enjoy!