Ingredients:

  • 2 Tbsp Cooking Oil (Vegetable or Rapeseed)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tsp Ground Cumin
  • 1 tsp Turmeric Powder
  • 1 Tbsp Curry Powder (Medium)
  • 1 cup Dried Red Lentils, rinsed well
  • 1 (14.5 oz) tin Tinned Chopped Tomatoes (400g)
  • 4 cups Vegetable Stock (1 litre), hot
  • 1 tsp Salt, to taste
  • 1/2 tsp Black Pepper
  • 1 Tbsp Lemon Juice or Vinegar
  • 1 1/2 cups Plain (All-Purpose) Flour, plus extra for dusting
  • 3/4 cup Warm Water
  • Pinch of Salt (for flatbreads)

Instructions:

  1. Sauté Aromatics: Heat oil in the large pot over medium heat. Add diced onion and cook for 5-7 minutes until soft and translucent (sweating, not browning).
  2. Add Garlic and Spices: Stir in the minced garlic, cumin, turmeric, and curry powder. Cook for 1 minute until fragrant. This 'blooming' of the spices is crucial for maximum flavour depth.
  3. Add Lentils and Tomatoes: Add the rinsed red lentils and the tinned chopped tomatoes. Stir well to coat all ingredients in the spices.
  4. Add Liquid: Pour in the hot vegetable stock. Bring the mixture to a boil, scraping up any bits stuck to the bottom of the pot.
  5. Simmer: Reduce heat immediately to low, cover the pot loosely, and simmer for 20-25 minutes, stirring occasionally. The lentils should break down completely, thickening the stew to a porridge-like consistency.
  6. Season and Finish: Stir in the salt, pepper, and lemon juice (or vinegar). Taste and adjust seasoning. If the stew is too thick, add a splash more water or stock. Keep warm.
  7. Mix Dough: In a medium bowl, combine the flour and a pinch of salt. Gradually pour in the warm water, mixing with a fork until a shaggy dough forms.
  8. Knead: Turn the dough out onto a lightly floured surface and knead briefly (1-2 minutes) until smooth. Do not overwork.
  9. Divide and Roll: Divide the dough into 6 equal pieces. Roll each piece into a very thin disc (about 6 inches / 15 cm wide).
  10. Cook: Heat a non-stick frying pan or griddle over medium-high heat (no oil needed). Cook each flatbread for 1-2 minutes per side until light brown spots appear and the bread puffs up slightly. Keep warm under a tea towel until ready to serve.