Spicy lentil soup with naan bread

Soup is perfect in the fall – warming and soothing against sore throats.

Spicy soup with lentils and lamb, or chicken if desired, served with raita and naan bread:

What do you need:

• About. 400g shredded lamb (without bones) or chicken
• 1 teaspoon cumin
• ½ ts coarsely ground pepper
• 1 tsp salt
• 1 tablespoon neutral oil (sunflower, rapeseed or soy)
• 1 onion
• 1 clove garlic
• 1-2 teaspoons finely chopped fresh ginger (2 teaspoons if you want it strong)
• 1 tsp chili paste
• 2 dl green or red lentils
• 1 box chopped canned tomatoes
• 1 l water, lamb or chicken stock
• Fresh finely chopped coriander and mint

This is what you do:

Cut the meat into strips and turn in cumin and coarsely ground pepper. Let the meat absorb the taste from the spice for about 30 min. Mix in salt for the last 5-6 min.

Brown the meat quickly in oil in a hot pan. Add finely chopped onion, garlic and ginger. Cook until the onion is shiny. Add the chili paste and simmer for 1-2 minutes before pouring in the lentils, kraft and chopped canned tomatoes. Bring to the boil and simmer without a lid for about 30 minutes. Season with spices, fresh coriander and mint.

Serve with raita and naan bread.

Raita and naan bread:

Raita spice mixture is bought at the store (Asian shelf) and mixed with yogurt. Nan bread can also be bought or try Wenche’s recipe below (they taste good, but not quite like nan bread).

Nan bread in Wenche’s way – this is what you need:

– Nan bread is usually baked at a high temperature in a tandoori oven. I bake in a regular oven.

8-10 nan breads, depending on size

• 2 dl whole milk
• 2 tablespoons sugar
• 25 g (1 / 2pk) yeast
• 3 dl natural yoghurt
• about 600 g of wheat flour
• 1 tsp salt
• 2 teaspoons bakingpowder
• 4 tablespoons oil (olive or rapeseed)
• Possibly 1 tablespoon malt cumin

This is what you do:

Heat the milk to finger temperature, add sugar and crumble in the yeast and stir lightly until the yeast has dissolved. Leave the mixture for 15-20 minutes until it starts to foam.

Mix together the dry, add oil, tempered yogurt and the yeast mixture. Knead together in a food processor for 8-10 minutes to a smooth, pliable dough. Cover and set to rise for about 1 hour.

Preheat the oven to 270 ° C (or the hottest you have). Insert a baking tray lined with baking paper on the second bottom groove.

Form the dough into round buns and press / shape or roll into flat oval «bread», approx. 2 cm thick and place them on the hot baking tray in the oven. Bake the breads for 3-4 minutes – feel free to turn during the baking!

Cool under cloth. Tastes best freshly baked.