Spicy Lentil and Tomato Soup with Cumin and Coriander Flatbreads

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There are two parts to this easy recipe and together they make a filling lunch or supper for 2 – 3 people, with a few  flatbreads spare to put in the freezer for next time. The spicy soup is made from store cupboard ingredients and is very straightforward to make. The flatbreads will take a little longer, but once you’ve tried making your own you won’t ever  again buy any of those supermarket “long life” ones!

The dough for the flatbreads needs to be started first as it is left to rise before being made into the individual breads.

FLATBREAD INGREDIENTS:

450g of plain flour

1 rounded teaspoon of salt

2 teaspoons of sugar

1 teaspoon of ground cumin

1 teaspoon of ground coriander

1 teaspoon of baking powder

150mls of warm milk

1 teaspoon of honey

1 sachet of dried yeast

150mls of natural yoghurt

1 free range egg

2 tablespoons of vegetable oil

METHOD:

  1. mix the flour, baking powder, sugar, salt, cumin and coriander together in a large bowl
  2. put the warm milk into a separate bowl and stir in the honey and the dried yeast
  3. in another bowl beat together the yoghurt, egg and oil
  4. make a well in the centre of the flour and tip in both the warm milk mixture and the egg/yoghurt mixture and then mix everything together with a wooden spoon
  5. tip the dough out onto a lightly floured work surface and knead it until it is smooth and elastic. The dough will be quite wet, but try not to add too much extra flour at this point as it will affect the finished texture of the breads
  6. place the dough into a lightly oiled bowl, cover it with a clean tea towel and leave it at room temperature to rise until it has doubled in size. This should take about an hour

 

 

Whilst the dough is rising you can prepare the soup:

INGREDIENTS:

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2 tablespoons of vegetable oil

1 medium onion, chopped

2 plump cloves of garlic, crushed or finely chopped

2 teaspoons of garam masala

1 teaspoon of ground coriander

1 teaspoon of turmeric

½ a teaspoon of chilli powder

420g tin of green lentils, drained

397g tin of chopped tomatoes

450mls of vegetable stock made with a stock cube

METHOD:

  • heat the oil in a large saucepan and cook the onion and garlic until soft
  • mix all the spices with a little bit of water and add to the onion and garlic. Cook for 2 – 3 minutes
  • stir in the lentils, tomatoes and stock and simmer the soup for about 30 minutes
  • season to taste

Now to finish the flatbreads whilst the soup is simmering:

  1. preheat the oven to 210°C
  2. grease one large, or two smaller, baking trays
  3. tip the risen dough out on to a lightly floured surface and gently pummel it with your knuckles to knock the air out
  4. divide the dough into 8 pieces and roll each one out into a flat oval shape, placing each one onto the baking tray as it is rolled

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     5. bake the flatbreads for about 10 minutes, turning them halfway through the               cooking   time. They should be very pale brown in colour

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Brush the flatbreads with a bit of melted butter whilst they are still hot and serve them immediately with the soup, scattering a little fresh coriander into each bowl

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