This dinner was prepared in the morning then reheated when we got back from a long day¬†at the Lima Self Help Group and the Kaya Kinondo Sacred Forest. This has been my favourite dinner so far, the flatbread is a great companion to this soup as you can mop up the sauce with it. I would definitely recommend spending a little extra time to make the flat bread, it doesn’t take much time at all!

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Ingredients (serves 10)

Soup:

  • 2 large onions
  • 3 vegetable stock cubes in 2 litres water
  • 350g red lentils
  • 2 cans chopped tomatoes
  • 1 can chickpeas
  • 1 can butter beans
  • 1/2 tsp paprika
  • 1 tsp mixed herbs
  • 1 tsp chilli powder

Flatbread:

  • 2 cups flour
  • 1/3 cup water
  • 1 tsp salt

Method

Soup:

  1. Fry the onions with the spices and herbs until the onions are soft.
  2. Add the rest of the ingredients and leave to boil, stirring occasionally.
  3. Simmer for 25 minutes or until the sauce has thickened

Flatbread:

  1. Mix the ingredients to form a dough.
  2. Need the dough into balls and roll each ball into circles.
  3. Fry until golden brown and crispy around the edges.

 

By Sam

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