Tomato lentil soup with corn bread
By: Ed Baines From: Cupid's Dinners
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Tomato lentil soup with corn bread
- Prep time:
- 30 mins
- Cook time:
- 1 hrs 10 mins
- Serves:
- 4-6
Ed Baines's hearty lentil soup served with soft, sweet freshly baked corn bread makes a truly tasty meal
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Ingredients
Tomato lentil soup:
- 50ml Olive oil
- 100g Lentils
- 4 Carrots, finely chopped
- stick Celery
- 4 cloves Garlic, finely chopped
- 1 Onion, finely chopped
- 3 * 400g tinned chopped tomatoes
- 2 tsp Sugar
- 1 bunch leaves Basil
- 1.2 litres vegetable stock
- black pepper
- 1 small bunch finely chopped Parsley
Corn bread:
- 140g unbleached plain flour
- 01/4 tsp Salt
- 4 tsp Baking powder
- 50g caster sugar
- 140 g yellow cornmeal, or polenta
- 2 Eggs
- 230ml Milk
- 1 tbsp Butter, melted
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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Latest Comment
Worth the effort. i didn't have parsley. i used chives instead.