Flatbreads with lentils

Flatbreads with lentils

Total: 55 Min. | Active: 45 Min.
vegetarian
Nutritional value / person: 525 kcal
, Fat: 12 g
, Carbohydrate: 76 g
, Protein: 24 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Lentils

1 onion
2 tsp garlic cloves
1 tbsp olive oil
1 tsp ground coriander seeds
½ tsp ground cumin
½ tsp chilli flakes
1 tbsp tomato puree
200 g red lentils
3 ½ dl vegetable bouillon
salt and pepper to taste

Flatbread dough

250 g half-white flour
1 tsp salt
1 ½ dl water

To serve

2 tbsp lime juice
1 tbsp olive oil
¼ tsp salt
2 tomatoes
½ cucumber
1 stick celery
150 g plain greek yoghurt
½ bunch flat-leaf parsley
½ bunch coriander
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How it's done

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Lentils

Peel and finely chop the onion, press the garlic. Heat the oil in a pan. Sauté the onion, garlic and spices for approx. 5 mins. Add the tomato puree and lentils, cook briefly.

Pour in the stock, cover and simmer the lentils for approx. 20 mins. until soft, season.

Flatbread dough

Mix the flour and salt in a bowl. Pour in the water, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rest at room temperature for approx. 10 mins.

Flatbreads

Divide the dough into 4 portions, shape into balls. On a lightly floured surface, roll the balls out thinly (approx. 20 cm in diameter).

Cook one flatbread in a warm non-stick frying pan for approx. 3 mins. until bubbles form on the surface and the dough puffs up. Turn the flatbread, cook for approx. 2 mins., remove and cover with a towel. Cook the remaining flatbreads in the same way.

To serve

Combine the lime juice and oil in a bowl, season with salt. Chop the tomatoes and cucumber, cut the celery into thin slices, add to the dressing, mix. Plate up the lentils, salad and yoghurt. Tear the herbs, scatter over the top. Serve with the flatbreads.

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