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Tomato lentil soup with corn bread

  • 4servings
  • 70minutes

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Source: uktv.co.ukReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, H, C, D, P
MineralsNatrium, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 50 ml olive oil

  2. 100 g lentils

  3. 4 carrots , finely chopped

  4. stick celery

  5. 4 cloves garlic , finely chopped

  6. 1 onion , finely chopped

  7. 3400g canned chopped tomatoes

  8. 2 tsp sugar

  9. 1 bunches leaves basil

  10. 1 1/5 litres vegetable stock

  11. black pepper

  12. 1 small bunch finely chopped parsley

  13. 140 g unbleached plain flour

  14. 01/4 tsp salt

  15. 4 tsp baking powder

  16. 50 g caster sugar

  17. 140 g yellow cornmeal , or polenta

  18. 2 eggs

  19. 230 ml milk

  20. 1 tbsp butter , melted

Instructions Jump to Ingredients ↑

  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.

  8. Lentil Soup

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