In line with the falling temperatures, the cravings for warm dishes are growing again. We immediately thought of soup! Here we want to introduce you to a special lentil soup with pan bread that is warming thanks to the spices and has nothing to do with the classic from granny!
Yes, soup itself is already great, but to be honest: Soup without dipping is only half the fun!
That’s why we also have a delicious pan bread for you. It has to stand for about an hour because of the yeast and is then formed into small flatbreads and baked briefly in the pan. So you have everything ready to enjoy with all your senses.
And even in terms of nutritional values, you are well supplied with the proteins from the lentils and the fiber from the whole grain of the bread.
Lentil soup with pan bread
Ingredients
Soup
- 1-2 onions
- 2 cloves of garlic
- 1 tbsp oil for frying
- 1/2 tsp turmeric
- 1-2 tsp garam masala
- 1/4 tsp chilli powder less if kids eat with them
- 1 tsp cumin
- 180 g lentils red or brown
- 400 ml coconut milk
- 500 g pureed tomatoes
- 500 g tomato pulp
- 400 ml vegetable stock or broth
- 2 tsp of lemon juice
- salt
Pan bread
- 200 g whole grain spelled flour
- 1 tsp sugar
- 200 g spelled flour type 630
- 1 pinch salt
- 2 tbsp vegetable butter (soft)
- 300 ml lukewarm water
- 1 cube of yeast
Instructions
Prepare the dough
- Put all the ingredients for the bread in a bowl and knead together.
- If the dough sticks, add a little more flour, if it gets too dry just add a little bit of water and knead properly.
- Then cover with a clean kitchen towel and let rise in a warm place.
Soup
- Peel and finely chop the onions and garlic.
- Sauté together with the oil in a saucepan.
- Meanwhile, put the spices in a small container and mix.
- When the onions are translucent, add the spices to the pan and brown them briefly. The wonderful aromas unfold.
- Now add the lentils, coconut milk, vegetable stock, tomatoes and lemon juice and bring to the boil.
- Then reduce the temperature a little and let it simmer until the lentils are soft. Depending on how the consistency is desired, a little more water can be added or further boiled down.
- Season the soup to taste, ready!
Fry pan bread
- While the soup is simmering, knead the finished dough again. If it is too sticky, knead in some more flour.
- Preheat a large pan and spread it with very little fat.
- Now form large flat cakes in the palm of your hand. This works great by forming a ball and pulling it apart with your hands and pressing it flat in the pan.
- Fry until the edges of the top are visibly dry or cooked. Then turn and cook for a few minutes on this side.
- Repeat until the dough is used up and while roasting, it is best to keep the finished bread warm in the oven at a low temperature.
- Now serve and enjoy everything together!
