for 4 person

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

How it's done

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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