Yield:
48 Samosas

Ingredients

12 Each Rich's Logo 8" X 11" Lavash Flatbread, 48 Ct, 7oz (#15101)
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

Directions

1
 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.
2
 Rinse Lentils under cold water and let drain.
3
 In a heavy bottomed pot, heat olive oil, add garlic, and ginger, and sauté until fragrant.
4
 Add scallions, chopped chili pepper, and carrots. Saute until scallions wilt. Add spices and mix well.
5
 Add lentils, water, and crushed tomatoes, and stir to combine.
6
 Bring to a boil, then lower heat and simmer until lentils are soft but still retain their shape.
7
 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.