Caraway Lentil Soup with Minted Yogurt and Homemade Flatbreads

Flatbread ingredients:

1. 250g Plain Flour

2. 1 tsp Salt

3. 1 tbsp Rapeseed Oil

Directions:

1. Sift the flour into a large bowl and add the salt. Add the oil to 150ml warm water, then pour this liquid into the flour in a thin stream, stirring well with a wooden spoon or your hands to form a slightly sticky dough. Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, until it feels smooth and plump, sprinkling on a little more flour only if the dough feels very sticky. Cover the ball of dough with the upturned mixing bowl and let it rest for at least 15 minutes.

2. When you’re ready to cook and eat the flatbreads, roll the dough into a sausage shape and divide it into 8 pieces. Roll each piece into a ball. Flour the work surface and rolling pin, then roll out each ball of dough into a round 2–3mm thick, using plenty of flour as the dough is liable to stick.

3. Place a non-stick frying pan over a high heat and when it’s good and hot, turn the heat down a bit. Have ready a plate lined with a clean tea towel so you can put your cooked flatbreads on it to keep them warm and soft.

4. Shake off any excess flour and carefully lay a flatbread in the hot pan. Let it sit for a minute or two, until the dough looks ‘set’ on top and is starting to lift away from the pan. Look at the underside and, if you can see dark brown patches forming, flip it over with a spatula or tongs. Cook the second side for 30–45 seconds. Wrap the cooked flatbread in the tea towel while you cook the others. If the flatbreads are colouring too quickly, lower the heat a bit.

5. Serve the flatbreads while still soft and warm.

Caraway soup and minted yogurt ingredients:

1. 2 tbsp Rapeseed Oil

2. 2 Yellow Onions 

3. 2 Carrots 

4. 2 tsp Coriander Seeds 

5. 1 tsp Caraway Seeds 

6. 2 Cloves of Garlic 

7. 350g Red Lentils 

8. Salt and Black Pepper to taste

9. 5 tbsp Greek Yogurt 

10. 2 tbsp Fresh Mint Leaves

Caraway soup and minted yogurt directions:

1. Toast the coriander and caraway seeds in a small frying pan over a medium heat for a minute. Then using a pestle and mortar grind into a fine powder. Set aside. 

2. Peel and finely dice the onions and carrots. 

3. Heat the oil in a large saucepan over medium heat. Add onions and carrots. Sweat for 10 minutes, stirring occasionally. 

4. Add toasted coriander and caraway seeds, along with the garlic. Stir over a medium heat for 1–2 minutes. 

5. Add 1.5 litres of water and the lentils. Bring to a boil, skimming off any scum that comes to the surface. Reduce heat, cover with a lid, and simmer for 15minutes. Stirrings occasionally.

6. Transfer soup to a food processor in batches and blitz into a purée until smooth. Return soup to the saucepan and keep warm over low heat.

7. Season with salt and pepper to taste. 

8. Meanwhile finely chop the mint. 

9. Stir together yogurt and mint in a small bowl. Set aside for 10 minutes to marry flavors. 

10. Serve in bowls, topping with a dollop of the mint yogurt and flatbreads on the side.

11. Enjoy!