Tomato lentil soup with corn bread

Method

1. Heat the olive oil in a large saucepan. Over a very low heat gently fry the lentils, carrot, celery, garlic and onion for 30 minutes, stirring now and then.

2. Add the tinned tomatoes, sugar and basil. Cook briskly until reduced by two-thirds.

3. Add the stock and season with salt and freshly ground pepper. Bring to the boil, reduce heat and simmer for 40 minutes. Stir in chopped parsley.

4. While the soup is simmering make the corn bread. Preheat the oven to 190º/gas 5. Grease a 20 cm cake tin.

5. In a large mixing bowl mix together the plain flour, salt, baking powder, sugar and cornmeal. Add the eggs, milk and melted butter and mix together lightly and quickly to make a smooth mixture.

6. Transfer the mixture into the cake tin. Bake for 25 minutes until the corn bread is golden and springy but firm to the touch.

7. Serve the tomato lentil soup together with the corn bread.

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Ingredients

Tomato lentil soup:

50ml Olive oil
100g Lentils
4 Carrots, finely chopped
half a celery stick, finely chopped
4 cloves garlic, finely chopped
1 onion, finely chopped
3 * 400g tinned chopped tomatoes
2 tsp Sugar
1 bunch fresh basil leaves, finely chopped
1.2 litres vegetable stock
salt and fresh ground black pepper
1 small bunch finely chopped parsley

Corn bread:

140g unbleached plain flour
quarter tsp salt
4 tsp Baking powder
50g caster sugar
140g yellow cornmeal
2 Eggs
230ml Milk
1 tbsp Butter, melted

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