Lentils and Indian Naan Bread with Baked Vegetables and Nigella

There is such a vegetarian food - when you eat it, you keep thinking: why am I eating meat at all? This lentil (completely European, with the exception of nigella) and completely Indian naan flat cakes are just from this category.

Ingredients

• 1 cup ginger lentils
• 1 large onion
• 6 cloves of garlic
• 4 small sweet onions
• 4 sweet peppers of different colors
• 8 small strong tomatoes
• extra virgin olive oil
• 2 tbsp. l. nigella seed
• coarse sea salt
• freshly ground black pepper
• For naan bread: 3 cups flour
• 30 g dry yeast
• 6 tbsp. l. natural yoghurt
• 2 tbsp. l. ghee plus more for lubrication
• 1 tsp Sahara
• 2 tsp nigella seed
• 1 tsp salt

Directions

1. For naan bread, stir yeast and sugar in 3/4 cup warm (38–40 ° C) water, leave until the mixture begins to foam, 10 minutes. Sift flour and salt into a large bowl, mix with nigella, place the flour in a slide, make a well in the center. Heat the ghee slightly to make it runny, mix with yogurt. Pour yeast mixture into the well, stir, add butter and yogurt, knead the dough. Stir until elastic, 10-15 minutes. Shape the dough into a ball, brush it with ghee on all sides, put it in a large, clean bowl, cover with plastic foil, making a few holes in it. Leave in a warm place for 2 hours.
2. Peel the garlic and sweet onions. Cut onion and tomatoes in half. Pepper seeds and stalks, cut lengthwise into quarters. Put onions, tomatoes and peppers in a greased baking dish with olive oil, season with coarse salt and black pepper, drizzle with olive oil and place in preheated to 200 ° From the oven for 30-40 min. Sprinkle with 4 minced garlic cloves 10 minutes until tender. After removing the vegetables, increase the temperature in the oven to 230 ° C.
3. For lentils, chop a regular onion very finely. Chop the remaining garlic. Heat 3 tablespoons in a heavy-bottomed skillet. l. olive oil, put onion, cook over medium heat, stirring occasionally, 10 minutes. Add garlic and nigella seeds, cook for 2 more minutes. Add lentils, stir. Pour in 1/2 cup of boiling water, cook, stirring, until the water is absorbed. Add another 1/2 cup of boiling water and continue cooking, stirring occasionally. When this water is completely absorbed, season with salt and black pepper; try lentils. If it's not ready, add another 1/4 cup boiling water and evaporate. Lentils are usually cooked within 20 minutes. and more water should not be required. Lentils shouldn't turn into porridge! Keep lentils warm.
4. Knead the raised naan bread dough and divide into 6-8 pieces. Mash with your hands into pear-shaped flat cakes. Grease a baking sheet with oil and place the tortillas on a baking sheet at some distance from each other. Place in an oven preheated to 230 ° C until golden brown, for 10-15 minutes. Remove, place the naan on a wire rack and cover with a towel, let stand 10 minutes.
5. Serve this dish like this: put lentils on warmed up plates, pour the juice that separates from the vegetables during baking, put the vegetables on top or next to it. Serve naan separately, warm.