Sesame Lentil-Onion Stew with Thick Flatbread

Creamy brown lentils simmer with sweet onions, leeks, and garlic in fragrant sesame oil and coriander, ladled beside thick flatbread. It echoes the legume stews and sesame rations in Foam Thick as Porridge, when temple stewards at Ur paid wages you could chew.

Serves 4

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Ingredients

• 1 1/2 cups brown lentils
• 3 medium yellow onions
• 2 medium leeks
• 6 garlic cloves
• 3 tbsp sesame oil
• 2 tsp ground coriander
• 5 cups water
• 2 cups all-purpose flour
• 1 tsp salt

Instructions

1. 1Dice the onions and leeks; mince the garlic.
2. 2Heat sesame oil in a large pot over medium heat; add onions, leeks, and garlic and cook for 8 minutes until softened and golden.
3. 3Add lentils, coriander, salt, and water; bring to a boil then simmer covered for 35 minutes until lentils are creamy.
4. 4While stew simmers, mix flour, water, and salt into a dough; divide into 4 balls and roll into 1/4-inch thick flatbreads.
5. 5Cook each flatbread in a hot dry skillet for 3 minutes per side until puffed and browned; serve alongside the hot stew.