• Before starting, preheat the broiler to high.
• Wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
• Using a strainer, rinse rice until water runs clear.
  To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, using a strainer, rinse lentils until water runs clear.
• Peel, then cut onion into 1/4-inch pieces.
• Roughly chop spinach.
• Finely chop parsley.
• Halve tomatoes.
• Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)

• Heat a large pot over medium-high.
• When hot, add 2 tbsp (4 tbsp) oil, then onions and 1/4 tsp (1/2 tsp) chilies. (NOTE: Like things spicy? Add more chilies or use remaining chilies for a future creation!) Cook for 3-4 min, stirring occasionally, until tender.
• Add Indian Spice Mix, tomatoes, half the garlic puree and coconut milk. Cook for 4-6 min, stirring often, until tomatoes begin to break down and coconut milk has thickened slightly. Season with salt and pepper.

• To the same pot, add lentils, 1 1/2 cups (3 cups) water, 1/8 tsp (1/4 tsp) sugar and 1/2 tsp (1 tsp) salt. Bring to a boil over high heat.
• Once boiling, reduce heat to medium. Cook for 10-15 min, stirring often, until lentils soften. (NOTE: Add water 1/4 cup at a time, if dal is too thick.) Season with pepper.
• When done, remove from heat and stir in spinach. 

• While dal is cooking, pat chicken dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
• Meanwhile, on an unlined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 unlined baking sheets.)
• Brush flatbreads with remaining garlic puree. Season with salt. 
• Broil flatbreads in the top of the oven for 1-2 min, until golden. (NOTE: For 4 servings, broil flatbreads in the middle of the oven, one baking sheet at a time.) (TIP: Keep an eye on them so they don't burn!)

• Fluff rice with a fork, stir in half the crispy shallots and 1 tbsp (2 tbsp) plant-based butter. Season with salt.
• Slice chicken.
• Cut flatbreads into wedges.
• Divide rice and lentil dal between bowls. Top with chicken.
• Sprinkle parsley and remaining crispy shallots over top. 
• Serve flatbreads alongside.

If you've opted to add chicken, while dal is cooking, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**

Slice chicken. Top bowls with chicken.