A quick, healthy and delicious vegetarian soup using budget-friendly ingredients like carrots, celery and lentils. I have been asked many times for the recipe.

Ingredients

• 1 tbs Sinolin cooking oil
• 3 garlic cloves crushed
• 1 onion diced
• 1 ginger grated
• 3 carrots diced
• 1 parsnip diced
• 1/2 green capsicum chopped
• 2 long red chillies thinly sliced
• 3 celery sticks diced
• 200g red lentils rinsed
• 2 tsp curry powder
• 1/2 tsp fennel seeds
• 2 tsp cumin seeds
• 1 tsp black pepper *to taste
• 1 1/2L reduced-salt vegetable stock (liquid)

Method

1. Saute garlic, ginger and onion in hot oil until onion is transparent.
2. Add carrots, celery, capsicum and chillies, saute until slightly tender.
3. Add spices and cook for several minutes until fragrant.
4. Add lentils and stock, cook for approximately 30 minutes, adding more stock or water if too thick.
5. How to prepare ginger.
6. Add carrots, celery, capsicum and chillies, saute until slightly tender.
7. Add spices and cook for several minutes until fragrant.
8. Add lentils and stock, cook for approximately 30 minutes, adding more stock or water if too thick.

Ingredients

To proof the yeast

• 3 tablespoons + 1 teaspoon warm water 110-115 F
• 1 tablespoon sugar
• 1 teaspoon active dry yeast
• For the dough
• 5 ¼ cups 650 grams all-purpose flour, sifted
• 7 tablespoons milk
• 1 cup water
• 1 egg
• ½ teaspoon salt
• 1 tablespoon vegetable oil

For the filling:

• 2 cups Mozzarella cheese shredded
• 2 cups Feta Halloumi or Sulguni cheese, crumbled
• ½ cup water
• 6 eggs
• 2 tablespoons parsley chopped
• 3 tablespoons butter melted

Instructions

1. In a small bowl, dissolve yeast with 3 tablespoons and 1 teaspoon of warm water, sugar and let it sit for 15-20 minutes until bubbly.
2. In a bowl of Kitchen Aid add 1 cup of water, milk and mix with a whisk attachment. In the same bowl, add 4 ½ cups of flour, salt, yeast mixture and egg and mix the dough on the 1st speed until well combined.
3. Cover the bowl with a plastic wrap and let it sit for 20 minutes.
4. Turn on a second speed and mix the dough until it no longer sticks to the walls of the bowl.
5. Lightly brush a bowl with a vegetable oil and place the dough to rise for 1.5 – 2 hours.
6. After the dough has increased in size, remove it from the bowl, lightly oil your hands and on the lightly floured surface knead the dough a few times.
7. Put the dough back into the bowl and leave it in a warm place until triples in size (about 1 – 1.30 hours).
8. After the dough has tripled in size, divide it into 6 even pieces. Cover with a towel and leave it on a lightly floured working surface while you prepare the filling.

For the filling

• In a medium bowl combine Mozzarella, Feta and water. Mix well.
• Preheat the oven to 450 F.
• On a lightly floured surface, roll out a piece of dough (1 out of 6 pieces) into a circle about 11-13 inches in diameter. Spread a thin layer of cheese mixture on Khachapuri leaving about 1 inch of space around the edges. (See the notes)
• Roll 2 opposite sides of Khachapuri towards the center and tightly pinch the corners.
• Add more cheese mixture in the center of Khachapuri so that it was fully stuffed with cheese.
• Transfer Khachapuri onto a parchment lined baking dish.
• Continue the process with the remaining pieces of the dough.
• Bake in a preheated oven for 15-20 minutes until edges became golden brown.
• Remove Khachapuri from the oven and with a back of a spoon make an indentation in a center of each flatbread.
• Carefully beat the egg and drop it into a well. Continue baking for another 5 minutes until egg white is no longer translucent but yolk is still runny.
• Remove from the oven, lightly brush the edges of Khachapuri with melted butter and sprinkle with chopped parsley.
• Serve immediately.