food

Spicy Lentil Soup + Charred Cumin Flatbread

Nothing epitomises winter dining better than a hearty soup and tasty bread combination.

Toby Murphy

Warming soup and homemade bread is one of the most comforting winter meals – and this bowl of chunky, spicy pea lentils with a cumin-scented flatbread takes nourishment to the next level.

Soup + Bread | House and Leisure

Spicy Lentil Soup

Ingredients

  • 1T coconut oil
  • 1 onion, finely diced
  • 2 garlic cloves, peeled and crushed
  • 4cm knob fresh ginger, peeled and grated
  • 2cm knob fresh turmeric, peeled and grated (or 5ml powdered turmeric)
  • 1T korma curry paste
  • 1t ground coriander
  • 1t ground cumin
  • 1 cup dried yellow pea lentils (pre-soak in water to reduce cooking time)
  • 2 medium tomatoes, chopped
  • 1 cup coconut milk
  • 6 cups chicken or vegetable stock
  • ½ cup yoghurt, to serve
  • Fresh curry leaves, lightly fried, to serve

Method

Heat the oil in a pot and sauté the onion, garlic, ginger and turmeric for 5 minutes or until the onion is soft and translucent. Add the curry paste and spices and cook for another minute. Add the lentils, tomatoes, coconut milk and stock and bring to the boil. Reduce the heat to low and simmer for 1½ hours or until the lentils have broken down, adding more water during cooking if needed. Serve with yoghurt, fried curry leaves and cumin flatbread.

Serves 4
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Soup + Bread | House and Leisure

Charred Cumin Flatbread

Ingredients

  • 2 cups plain flour
  • ½t salt
  • 1t cumin seeds, lightly crushed
  • ¾ cup milk
  • 50g butter
  • Oil, for cooking
  • 50g butter, to serve
  • Small sprig curry leaves, to serve

Method

Place the flour, salt and cumin seeds into a large bowl and make a well in the centre. Microwave the milk and butter for a few seconds or until the butter has melted, and pour into the flour. Mix until the dough just comes together, turn onto a floured surface and knead until smooth. Wrap with plastic wrap and leave to rest for 30 minutes. Cut into 8 balls and roll out on a lightly floured surface. Heat a little oil in a non-stick pan over a high heat and cook the flatbread for 1-2 minutes per side. It should bubble and char in spots. Repeat with the remaining flatbreads, keeping the cooked flatbreads stacked and wrapped in tinfoil. To serve, melt the butter and curry leaves together in a pan and brush the flatbreads with the melted butter.

Makes 8
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