Go Back
Print

Red Lentil Soup & Flat Bread

Servings 0

Ingredients

Soup

  • 2 tbsp olive oil
  • 1 large sweet white onion Vidalia, chopped finely
  • 5 cloves of garlic minced
  • 1 1/2 c red lentils
  • 2 tbsp ground cumin
  • 3 large tomatoes pureed in food processor
  • 1 tbsp maple syrup
  • 3 bay leaves
  • 1 tbsp red wine vinegar
  • 2 veggie bouillon cubes
  • 7 c water
  • salt and pepper to taste

Bread

  • 1 large potatoes 200g, skin, slice/cube, boil in salted water til soften, drain, mash
  • 1/2 c coconut milk beverage lukewarm
  • 2 1/4 tsp active dry yeast
  • 1 tsp sugar
  • 2 1/2 c flour
  • 25 ml Vegeta powder
  • 25 ml olive oil
  • 1 tbsp garlic powder
  • 1/4 c coconut milk beverage mixed with 2 tsp vinegar

Instructions

Soup

  • heat oil, saute onion and garlic until soften, stir in lentil and cumin, cook for a minute
  • pour in tomato puree, stir. Pour in water, stir.
  • add in the rest of the ingredients and bring to boil, cook for 5 mins
  • lower heat to simmer, cover pan, and cook for another 20 mins

Bread

  • Stir in sugar and yeast in lukewarm milk, let stand to bloom, 5 mins
  • Mix flour, garlic, Vegeta, and mashed potato in a large bowl, make a well in center
  • Pour in oil, vinegar mixture, yeast mixture, knead
  • Cover with cling wrap until ready to fry
  • brush non stick pan with 1 tsp olive oil
  • roll flat dough @50 g each
  • fry bread for 2 minutes, covered, on each side

Notes

I have this Betty Crocker's measurement spoon, it has 25 ml, 1 tbsp, 1/2 tbsp etc, so I used the 25 ml spoon