Lentil and coconut soup with naan bread

Ingredients for 8 servings:

• 2 tsp salt
• 500 g whole wheat flour
• 2 tsp, leveled baking powder
• 2 tsp, sifted dry yeast
• 4 tbsp olive oil
• 160 ml milk, lactose-free
• 1 egg(s)
• 160 g yogurt (3.5% fat)
• 2 lemons
• 400 g lentils, red
• 1.2 liters of water
• 1 liter coconut milk
• 12 large vine tomatoes
• 4 onions
• 1 piece(s) ginger, thumb-sized
• 4 tsp olive oil
• 4 tbsp butter
• salt and pepper
• Spice mix, Chicken Masala or Garam Masala
• Madras curry powder
• Coriander powder
• chili powder
• cumin
• 12 bay leaves
• 24 black peppercorns
• e.g. sesame

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours

For the naan bread, mix the warm milk (30 seconds in a microwave at 700 watts) with the yeast. Stir with your finger and let stand for 5 minutes. Stir again and add the flour, baking powder, olive oil, and milk. Whisk together the egg and yogurt and then add them to the dough. Knead with a hand mixer for 3-4 minutes. Then knead the dough with your hands for 5-6 minutes. Cover the dough with cling film and let it stand in a warm place for about 2 hours, e.g., on a windowsill in the sun, by a radiator, or in an oven at 30 degrees Celsius. Then, spread flour on the work surface, divide the dough into 12 pieces, dust with flour, and flatten with your hands into the desired shape. Bake in a non-stick pan for 3-4 minutes on each side at medium heat. If you like, brush the tops of the bread with oil or butter and sprinkle with some sesame or caraway seeds. Now wash the tomatoes, score them in a cross pattern, and place them in boiling hot water. Remove after 1-4 minutes (depending on the tomato variety), rinse with cold water, peel off the skin, and then quarter them. Peel and roughly chop the onion and ginger. For the vegetable stock, bring all the leftovers (tomato tops, onion peels, bay leaves, salt, and peppercorns) to a boil with 1.2 liters of hot water. Heat the butter and oil in a saucepan. Add the onion and ginger and sauté over medium heat for 3 minutes. Add the chicken masala and curry powder, along with the lentils, and sauté for 2 minutes. Strain the vegetable stock and coconut milk through a sieve. Continue seasoning and add the tomatoes. Simmer over medium heat for 20 minutes. Then puree and simmer for another 10 minutes. Season with lemon juice and salt. Serve with the naan bread. Tip: For the vegetable broth, it is best to add 2 liters of water to 750 g of roughly chopped soup vegetables and cook the broth in advance; you can then boil it down or freeze it.