400g wheat flour
20 g fresh yeast
pinch of sugar
5 tablespoons warm water
pinch of sugar
salt
3 tablespoons olive oil
200 ml soy milk
Instructions:
Mash the yeast in a small bowl. Add warm water, sugar and a tablespoon of flour. Mix and leave to froth.
Sieve the flour into the mixing bowl. Heat the milk. Add leaven, milk, salt and olive oil to the flour. Knead the dough until it’s smooth and firm, and is no longer sticky. Cover it with a kitchen towel and leave to rise.
Filling:
180g red lentil
2 onions
black pepper
salt
1/3 teaspoon dried garlic
1 tablespoon olive oil with chili
3 tablespoons of finely chopped fresh parsley
Cook the lentil in salted water for about 20 minutes. Then drain the lentil. Dice the onion. Chop the parsley finely.
Pour the olive oil with chili on a frying pan and add the onion. Fry the onion for a while. Add lentil, salt, pepper and garlic. Mix and fry all the veggies for a few minutes. Add parsley. Fry again for 2-3 minutes.
Roll dough into a rectangle. Spread the filling along one edge of the rolled dough. Then roll up the dough. Cut the dough into small rolls with a sharp knife.
Preheat the oven to 220 degrees C.
Bake the rolls for about 15-20 minutes.
