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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