Lentil Soup with Chilli Pepper Flatbread


1hr 35m
Preparation/cooking time: ca. 55m + Refrigerate: ca. 30m + Bake: ca. 10m

Servings
For 4 people


Nutritional Information

Contains 366 Kcal


Ingredients

  • 100 g white flour
  • 0.25 tsp. salt
  • a little butter
  • 0.5 dl water, cold
  • 1 red chilli pepper, insides removed, chopped
  • 1 onion, finely chopped
  • a little sea salt
  • 1 clove of garlic, pressed
  • 1.5 tsp. ground coriander
  • 1.5 tsp. cumin
  • 150 g Pfälzer carrots cut in half lengthways if necessary, and then into 5-mm-thick slices
  • 100 g celery, cut into 5-mm-thick slices
  • 2 tsp. tomato puree
  • 1.2 litre vegetable bouillon
  • 200 g brown lentils
  • salt and pepper to taste

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  • In a bowl, mix the flour and salt, add the butter and rub by hand to form a crumbly mixture. Stir in the chilli. Add the water, and mix quickly to create a soft dough – do not knead. Flatten the dough, cover and leave to chill for approx. 30 mins.
  • Shape: Divide the dough into 8 pieces, sprinkle a little flour on the work surface and roll out into wafer-thin ovals. Place the flat breads on an oven tray lined with baking paper, sprinkle with salt.
  • Bake for approx. 10 mins. in the centre of an oven preheated to 200°C. Remove from the oven, cool on a cooling rack.
  • Melt the butter. Sauté the onion and garlic then add the spices and continue cooking. Add the carrot, celeriac and tomato puree and continue to sauté for approx. 2 mins. Pour in the stock, add the lentils and bring to the boil. Reduce the heat, cover and simmer for approx. 30 mins. Season the lentil soup.
  • Plate up the soup and serve with the flat breads.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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