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Linsensuppe mit Fladenbrot | Bake to the roots

Lentil Soup with Pita Bread

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  • Author: Bake to the roots
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 120


Delicious lentil soup with homemade pita bread – best on a rainy day at home.



For the pita bread

  • 0.7 oz. (21g) fresh yeast
  • 1/2 cup (120ml) lukewarm water (plus more if needed)
  • 2 cups (260g) pizza flour (Tipo 00)
  • 1 tsp. salt
  • 23 tbsp. olive oil (plus more for frying)
  • white/black sesame seeds (optional)

For the soup

  • 1 red onion
  • 12 garlic cloves
  • 2 tbsp. vegetable oil
  • 1 tsp. fresh ginger, grated
  • 1 tsp. Thai curry paste
  • 5.6 oz. (160g) yellow or red lentils
  • 14 oz. (400g) chunky tomatoes (from a can)
  • 2 1/2 cups (600ml) vegetable broth
  • salt, pepper, cayenne pepper
  • some lemon juice

For the decoration

  • sour cream
  • fresh cilantro or parsley


  1. For the pita bread add the fresh yeast to the lukewarm water and stir until dissolved. Add the flour and salt to a large bowl and mix. Form a little depression in the middle and fill in the yeast-water-mixture. Cover up and let rise for about 10 minutes. Add the olive oil and knead for about 5 minutes to get a nice smooth dough. Add some more water if the dough is too tough and dry. Cover again and let rise in a warm place for about 45 minutes.
  2. Place the dough on a lightly floured surface and shortly knead once more to get out some of the air. Divide into 4 equal pieces and form small discs (about the size of a hand). Cover with a kitchen towel and let rise again for 15-20 minutes.
  3. For the soup peel and dice the onion and garlic cloves finely. Add the oil to a large pot and heat up. Add the onion, garlic, and grated ginger and fry until just a bit glossy – do not burn it. Add the curry paste and mix. Add the lentils and let cook for a minute or two. Add the chunky tomatoes and vegetable broth and let cook over medium heat for about 15-20 minutes. In case the lentils need more liquid, add some water. Stir from time to time so nothing sticks to the pot and burns. Season with salt, pepper, cayenne pepper, and lemon juice.
  4. Stretch the dough for the bread a bit more, so the discs get bigger. Add some oil to a large coated pan (with a lid) and heat up. Add some sesame seeds (optional) and place 1-2 dough discs in the pan (depending of the space you got). Cover with the lid and let cook/bake over medium heat for about 6-7 minutes. Turn the bread and cook/bake for another 6-7 minutes. Take out of the pan and wrap in a clean kitchen towel to keep it a bit warm. Repeat with the remaining dough.
  5. Add the soup to serving bowls, decorate with some sour cream and cilantro/parsley and serve with a pita bread each.


  • Enjoy cooking!


  • Serving Size: 4