🍽️ Flatbread with Kale, Barley and Lentils

Name: Flatbread with Kale, Barley and Lentils
Total time: 30 min
Yield: 4 servings
Ingredients: 125 g corn flour; 200 g whole wheat flour; 350 g wheat flour; 1 tsp dried yeast; 2 tbsp sourdough (ready-made product; organic store, health food store); salt; 4 tbsp oil; 0.5 tsp chili powder; 2 tsp coarse sea salt; 3 tsp garam masala; 1 tsp ginger powder; 600 g kale leaves (without stems); salt; 10 garlic cloves; 4 fresh red chili peppers; 4 tbsp ghee; 6 tbsp coarsely cracked barley grains (health food store); 800 g sweet potatoes; 4 carrots; 2 stalks celery; 4 red onions; 650 ml vegetable broth; 1 tsp turmeric; 100 g red lentils; 2 tbsp tomato paste

685 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

125 g corn flour
200 g whole wheat flour
350 g wheat flour
1 tsp dried yeast
2 tbsp sourdough (ready-made product; organic store, health food store)
salt
4 tbsp oil
0.5 tsp chili powder
2 tsp coarse sea salt
3 tsp garam masala
1 tsp ginger powder
600 g kale leaves (without stems)
salt
10 garlic cloves
4 fresh red chili peppers
4 tbsp ghee
6 tbsp coarsely cracked barley grains (health food store)
800 g sweet potatoes
4 carrots
2 stalks celery
4 red onions
650 ml vegetable broth
1 tsp turmeric
100 g red lentils
2 tbsp tomato paste

Instructions

1. The day before, mix all types of flour in a large bowl with 1 liter of warm water, yeast, sourdough starter, and 1 teaspoon of salt.
2. Let the dough rise uncovered in a warm place overnight until it has risen significantly.
3. Gently stir the risen dough before baking.
4. Lightly brush a non-stick pan with a lid (25 cm diameter) with oil.
5. Cook each ladleful of dough into thin, soft flatbreads over low heat for 5 to 7 minutes.
6. Place the lid on as soon as bubbles appear on the surface so that the bottom browns only slightly.
7. Stack the finished flatbreads on a plate and let them steam.
8. Grind chili powder, garam masala, and ginger powder with salt in a mortar to make a fine spice mix.
9. Tear the kale from the stems, wash it, and blanch it for 5 minutes in boiling salted water.
10. Rinse the kale with cold water, drain it, and squeeze it dry.
11. Finely chop the dried kale.
12. Peel and finely chop the garlic.
13. Wash the chili peppers, remove the stem, seeds, and white inner membranes, and cut them into fine cubes.
14. Heat 1 tablespoon of ghee in a pot and sauté 1 teaspoon each of chopped garlic and chilies.
15. Add the kale, pour in a little water, and season spicy-piquant with the Berbere spice mix.
16. Simmer the vegetables covered over low heat for 1 hour.
17. Rinse the cracked barley with cold water and let it drain.
18. Wash, peel, and cut the sweet potatoes into wedges and the carrots into thick slices.
19. Wash and clean the celery and chop it finely.
20. Peel the onions and dice them.
21. Melt 2 tablespoons of ghee and lightly sauté the onions and 2 teaspoons each of garlic and chilies for about 5 minutes.
22. Add the celery, sweet potatoes, and carrots, and stir in the cracked barley.
23. Pour in 300 milliliters of broth and season with Berbere spice, turmeric, and salt.
24. Simmer the vegetables with barley covered over low heat for 30 minutes.
25. Place the lentils in a sieve, rinse them, and let them drain.
26. Melt the remaining ghee and sauté the remaining garlic in it.
27. Add the lentils, the remaining broth, tomato paste, and the remaining chilies.
28. Season with Berbere spice and cook the lentils covered over low heat for about 20 minutes until tender.
29. Serve the cold flatbreads with the kale, the vegetable barley mix, and the lentil sauce.

Nutrition per serving

kcal: 685
Protein: 23 g · Fett/Fat: 28 g · Carbs: 89 g