Ingredients
- 250 g Dried lentils
- 250 g Rice flour
- 60 g flour 00
- 1 pc Egg
- 1 pc Celery stalk
- 1 pc Carrot
- 1 pc Leek
- Celery leaves
- Shallot
- Powdered yeast for savory pies
- Hot curry powder
- Butter
- Extra virgin olive oil
- salt
Soak the lentils in water for 3 hours, then drain and rinse them. Mix the flours and add, a little at a time, 475 g of water, mixing with a whisk.
Add the egg, 50 g of melted butter and salt. Chop a sprig of celery leaves with 15 g of shallots and brown them in a pan with a knob of butter for 2 '; then pour them into the batter, mix and leave to rest for 1 hour and 30 '.
Chop the celery stalk, carrot and leek, brown them with 4-5 tablespoons of oil for 2 ', then add the lentils and 1 and a half teaspoons of curry. Wet with 1 liter of water and cook for about 40 '.
Add half a teaspoon of yeast to the batter, then pour it into a pan (diameter 20 cm) with ladles: cook for 3 'per side, obtaining at least 6 thin biscuits. Serve them as an accompaniment to the soup.
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