🍽️ Flatbread with kale, barley and lentils

Name: Flatbread with kale, barley and lentils
Total time: 30 min
Yield: 4 porzioni
Ingredients: 125 g corn flour; 200 g whole wheat flour; 350 g wheat flour; 1 tsp dry 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 porzioni

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Ingredienti

125 g corn flour
200 g whole wheat flour
350 g wheat flour
1 tsp dry 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

Preparazione

1. Mix all types of flour in a large bowl with 1 liter of warm water, yeast, sourdough and 1 teaspoon of salt the day before.
2. Let the dough rise uncovered in a warm place overnight until it has risen strongly.
3. Stir the risen dough gently before baking.
4. Brush a non-stick pan with lid (25 cm diameter) thinly with oil.
5. Bake at low heat, one ladle of dough at a time, into thin, soft flatbreads in 5 to 7 minutes.
6. Place the lid on as soon as bubbles appear on the surface, so that the underside only browns slightly.
7. Stack the finished flatbreads on a plate and let them steam.
8. Grind chili powder, garam masala and ginger powder in a mortar with salt to a fine spice.
9. Tear the kale from the stems, wash it and blanch it for 5 minutes in boiling salted water.
10. Shock the cabbage, let it drain and squeeze it dry.
11. Finely chop the dried cabbage.
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 sharply and piquantly with the berbere spice.
16. Let the vegetable simmer covered at low heat for 1 hour.
17. Rinse the barley groats with cold water and let them 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 sauté the onions and 2 teaspoons each of garlic and chilies for approx. 5 minutes until light.
22. Add celery, sweet potatoes and carrots and stir in the barley groats.
23. Pour in 300 milliliters of broth and season with berbere spice, turmeric and salt.
24. Let the vegetable with barley simmer covered at low heat for 30 minutes.
25. Put 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 let the lentils cook covered at low heat for approx. 20 minutes until soft.
29. Serve the cold flatbreads with the kale, the vegetable with barley and the lentil sauce.

Valori per porzione

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