Bean and Lentil Stew with Chapati

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For 3-4 people

  • 1 can of cooked black beans 400 g (240 g drained weight)
  • 100 ml red lentils
  • 1 finely chopped onion
  • 2 carrots
  • 100 ml corn
  • 200 ml green beans
  • 2 tablespoons tomato paste
  • 2 garlic cloves
  • 1 bay leaf
  • ½ tablespoon basil
  • 350 ml water
  • 1.5-2 teaspoon coarse sea salt
  • ½-1 tablespoon lemon juice

    Boil the red lentils with 2 dl of water for about 10 minutes. While boiling grate the carrot in very small pieces and then add it to the lentils together with black beans. Add the remaining 1,5 dl of water and all the rest of the ingredients with the salt at last. Add first half of the amount of salt and taste. Then add more if needed.

Chapati:

  • Ca 8 chapatis
  • 100 ml water
  • 1 tbsp canola oil or olive oil
  • 1 pinch of salt
  • 250-300 ml whole spelt flour

chapati-2-2

Add everything together and knead the dough for a few minutes until everything has mixed. Take as much flour so that the dough is not too sticky. Add a lot of flour on a work surface. Take a piece of dough and roll it out until it is so thin that it is on the verge of breaking.

Heat the frying pan to medium-high heat (4 out of 6 or 8 out of 12) and add the Chapati together with some oil (preferable coconut oil). It should become so hot that you’ll have to turn the Chapati after no more than ten to fifteen seconds in order that it does not burn. After a few seconds on the other side it is ready. It should not become crispy but soft. If you have leftover you could just reheat it in the oven the next day in 50oC.

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