NAAN with LINZ SOUP.

NAAN with LINZ SOUP.
(for 4 pers., preparation: + - 20 minutes for the soup, + - 1/2h. fore the naan)


You need:
For the naan:
- 100 ml. buttermilk
- 1 tbsp. dry yeast
- 2 tsp. cane sugar
- 220 gr. wheat flour
- 1 tsp. baking powder
- 2 tbsp. vegetable oil
- 125 ml. yogurt
- Pinch of salt
- 2 tbsp. sesame
- 4 tbsp. chopped koriander
For the soup:
- 230 gr. red lentils, rinsed
- 1 red onion
- 1 carrot
- 1 stalk celery
- 1 potato
- 1 to 2 cm. fresh ginger
- 1 clove garlic
- 1 tbsp. curry powder
- 1/2 tbsp. cumin
- 1 l. vegetable broth
- 4 tbsp. chopped fresh mint and coriander
- salt
- Cayenne
- 1 tbsp. ghee (Indian clarified butter)

Preparation:
 Warm the buttermilk in a pan until lukewarm. Mix the milk, yeast and sugar in a bowl and leave in a warm place for 5 min rest until there is a layer of foam on it. Meanwhile sift the flour in a large bowl and add salt and baking powder. Then add the oil, yogurt, yeast mixture and sesame seeds and mix to a dough. Knead vigorously, form a ball and leave it covered to rise in a warm place, for 15 min. Knead the dough again and divide it into 8 pieces. Shape each piece into a ball and roll the balls on a floured surface into oval shapes of a half inch. thick. Place the naan on a greased baking tray, brush with oil and fresh coriander and bake in the middle of a preheated oven (140 ° C.) in +- 8 minutes until golden. Prepare the lentil soup. Sauté the onion, garlic and ginger over low heat in the ghee. Add, after 2 min, the carrot, celery and potato. Stove for 7-8 minutes, then add 200 gr. lentils, curry and cumin powder. Let it simmer for another 2 minutes, stirring and then extinguish with the broth. Let simmer covered for 15 minutes. Meanwhile, cook the remaining lentils until al dente. Mix the soup finely and then add as last part the remaining lentils. Season, to taste, with salt, cayenne pepper and fresh herbs. Serve with the naan.
INFO:
In this recipe i used buttermilk, which contains almost as much calcium as regular milk but hardly fat. Buttermilk is also a natural source of protein and vit. B12.
In many kitchens lentils are not longer used and that's a pity, cause they fit perfectly into a healthy diet. They contain complex carbohydrates and are very rich in fiber (up to 4 times as much as wholegrain rice even!). They are also rich in vegetable proteins and minerals.



 
Eat them,
The Veggi Lady
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