Vegetables with Lentils and Flatbread
- For the flatbread
- 125 grams Cornmeal
- 200 grams Whole wheat flour
- 350 grams Pastry flour
- 1 tsp Dry yeast
- 2 Tbsps Sourdough starter
- 4 Tbsps vegetable oil
- For the Berbere spice
- ½ tsp Chili powder
- 2 tsps rough Sea salt
- 3 tsps Garam Masala
- 1 tsp ground ginger
- For the vegetables with lentils
- 600 grams kale (stalks removed)
- 10 garlic cloves
- 4 fresh red chili peppers
- 4 Tbsps clarified butter
- 6 Tbsps coarsely shredded Barley grain (health food store)
- 800 grams Sweet potato
- 4 carrots
- 2 stalks Celery
- 4 red onions
- 650 milliliters Vegetable broth
- 1 tsp Turmeric
- 100 grams red Lentils
- 2 Tbsps Tomato paste
For the flatbread, the day before combine all the flour in a large bowl with 1 liter (approximately 4 cups) of warm water, yeast, sourdough starter and 1 teaspoon salt. Let the dough rise in a warm place open overnight. (The dough will rise a lot.) To bake, gently stir the dough. Thinly grease a large skillet with oil. Have a large lid available to cover the pan. Ladle batter into the pan and cook over low heat for approximately 5 - 7 minutes. As soon as bubbles appear on the cooking dough, put the lid on (the flatbread will be slightly brown on the bottom). Layer finished flatbread on a plate, let the steam evaporate, then cover with a cloth, so that they do not dry out. Allow to cool.
For the Berbere spice combine the chile powder, garam masala and ginger powder in a mortar with salt and grind.
For the vegetables, tear out stalks from the kale, rinse and blanch in boiling salted water for 5 minutes. Drain and rinse with cold water, and drain again. Squeeze out remaining water and finely chop. Peel garlic and chop finely. Wash chilies, cut in half, remove seeds and ribs, and dice finely. In a pot with 1 tablespoon butter, heat 1 tsp chopped garlic and chile.
Add the kale, pour in some water and season to taste with some Berbere spice. Cover and simmer over low heat for 1 hour.
Rinse barley meal with cold water and drain. Rinse and peel the sweet potatoes and carrots and cut into thick slices. Rinse, trim and chop celery. Peel the onions and dice. Sauté the onions in 2 tablespoons butter, add 2 tsp garlic and chile and continue to cook about 5 minutes. Add celery, sweet potatoes, and carrots, stir in barley meal and pour in 300 ml (approximately 1 1/4 cup) of broth. Season with Berbere spice, turmeric and salt. Cover and cook over low heat for 30 minutes.
For the lentils, rinse the lentils in a colander and drain. Sauté the remaining garlic in the rest of the butter. Add lentils, remaining broth, tomato paste and remaining chilies. Season with Berbere spice and cook, covered, over low heat for about 20 minutes, until the lentils are tender.
To serve, arrange the flatbread on plates. Top with kale, vegetables and lentils and garnish as desired.