Lentils are really healthy while providing lots of minerals and protein and essential vitamines. They taste especially good cooked in a curry dish. This curry is filling and wonderful spicy. For more hotness add chilli.
3 celery stalks, diced
2 carrots, diced
4 onions, sliced + a little flour
500 ml precooked lentils (cook 1 cup dried lentils in broth beforhand or use canned lentils)
500 g spinach leaves (blanch and squeeze)
250 ml coconut milk
1 tablespoon hot Javanese curry powder
1 teaspoon tumaric
1 tablespoon ginger juice (grind and press ginger root)
1 tablespoon palm sugar
Salt to taste
A little oil for frying
Toss onions in a little flour and fry in oil until nicely roasted, add sugar and caramelize while stirring. Set aside.
Stirfry celery, carrot, spices until the vegetables get a little softer. Add lentils and coconut milk, onions, salt to taste and simmer until thickened. Add 1 handful blanched and squeezed spinch leaves and reheat. Adjust seasoning with salt and maybe more spices.
For the pitta bread:
250 g strong flour
1 teaspoon instant yeast
100 ml lukewarm water
1 tablespoon oil
1 teaspoon sugar
1 pinch salt
1 handful cherry tomatoes chopped
1 pinch sugar
1 teaspoon thyme, chopped
1 scallion chopped
70 g Feta (greek sheep cheese), crumbled (or any other cheese which melts quickly)
Put flour, yeast, water, sugar, salt in a mixing bowl and let knead by machine on medium speed for 10 minutes or knead by hand until the dough forms a ball and is soft and smooth. Cover the bowl with clingfilm and let dough rise one hour until doubled in size. Press dough to flatten out the air and stretch the dough on a floured baking board – no kneading just fold the dough and stretch it (5 x). Form a roll and cut it into 6 pieces. Flatten each piece to a disc double the size of your palm (think pizza) and fill with the tomato mixture (1 tablespoon for each bread). Fold the disc into a half moon shape over the filling and close the edges by pressing. Flat the half and bake 3 breads in a cast iron pan with closed lit at medium low temperature (induction mark 5) for 10 minutes, flip over after 5 minutes. For the first 3 breads wipe the pan with a little oil beforehand, the next 3 will not need any oil. The first batch will take a little more baking time, the next batch will be baked a lot quicker so watch out for burn smells. Roast marks are wellcome.