Lentil and Leek Stew with Warm Flatbread

Green lentils and leeks simmer in sesame oil with mustard seed, ladled beside warm emmer flatbread. As Rations Marked in Clay remembers, such fare fueled temple kitchens before dawn while scribes waited with damp clay for the morning’s wages.

Serves 4

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Ingredients

• 1 1/2 cups green lentils
• 3 medium leeks
• 1 large onion
• 4 garlic cloves
• 3 tbsp sesame oil
• 1 tsp ground mustard seed
• 6 cups water
• 1 tsp salt
• 2 cups emmer wheat flour
• 3/4 cup warm water for dough

Instructions

1. 1Slice the leeks and onion thinly and mince the garlic.
2. 2Heat the sesame oil in a large pot then add the leeks, onion, garlic and mustard seed and cook 5 minutes until softened.
3. 3Add the lentils, water and salt then bring to a boil and simmer 30 minutes until lentils are tender.
4. 4While the stew cooks mix the emmer flour and warm water with salt to form a dough then divide into 8 balls.
5. 5Roll each ball thin and cook on a hot dry griddle 2 minutes per side until puffed and browned.
6. 6Serve the hot stew with the warm flatbreads.