Spicy tomato and lentil soup with Indian bread

6 servings By Food24
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Ingredients (20)

75.00 ml sunflower oil
2.00 onion — chopped
3.00 garlic — cloves, chopped
2.00 red chillies — chopped
1.00 fresh ginger — peeled and chopped
5.00 ml turmeric
5.00 ml cumin — ground
5.00 ml coriander — ground
5.00 ml black mustard seeds
10.00 ml tamarind — paste
800.00 g tomatoes — chopped
1.00 fresh coriander — bunch, chopped
500.00 ml stock — vegetable or chicken
0.00 sea salt and freshly ground black pepper
250.00 ml lentils — tinned, drained
6.00 star anise
600.00 g flour — cake
5.00 ml baking powder
20.00 g instant dried yeast
500.00 ml water — warm
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Heat the oil in a large pan.
Stir-fry the onions, garlic, chillies and ginger until golden.
Stir in the spices and cook quickly for two minutes, stirring often.
Mix the tamarind paste with a little hot water and add.
Also add tomatoes and fresh coriander.
Cook until the tomatoes are all mushy and remove from the heat.
Add the stock, season and purée with a hand blender.
Add the lentils and star anise and warm through.
Place the flour in a mound on a work surface and make a hole in the centre.
Sprinkle baking powder and yeast on top.
Pour a cup of water into the middle and gradually work in the flour and some more water and repeat this until everything is mixed.
Knead for five minutes.
Cover and place in a warm place for one hour.
Divide the mixture into 10 or 12 pieces, dust with flour and flatten each piece with a rolling pin until they have a diameter of about 10 cm.
Heat a griddle pan and cook on both sides until done.

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