Easy Food Special


Serves 4


For the soup:

2 tbsp butter

1 tbsp olive oil

2 carrots, peeled and chopped

2 celery stalks, chopped

1 onion, roughly chopped 120g/4oz/1½ cups red lentils

2 garlic cloves, crushed

500ml/17 fl oz/2 cups vegetable stock 6 tomatoes, chopped

400g/14oz tinned chopped tomatoes, puréed

¼ tsp caraway seeds, toasted

1 small bunch of basil, torn

Salt and black pepper

For the bread:

250g/8oz/2 cups coarse wholemeal flour (wholewheat flour)

60g/2 oz/½ cup plain flour (all-purpose flour)

½ tsp bicarbonat­e of soda (baking soda) ½ tsp salt

½ tsp oats

60g/2oz/½ cup mixed seeds

30g/1oz/¼ cup chia seeds

300ml/10 fl oz/1½ cups buttermilk

½ tsp butter, melted

½ tsp golden syrup (or honey)

1 Melt the butter and olive oil together in a large saucepan over a low heat.

2 Add the carrots, celery, onion and lentils. Cook for about 10 minutes until soft.

3 Add the garlic and cook for one minute.

4 Add the vegetable stock, stir everything together and bring to the boil.

5 Add all the tomatoes and caraway seeds. Cook for 20 minutes on a low simmer.

6 Remove from the heat and add the basil.

Season with salt and pepper to taste. If the soup is too thick, add a little more stock.

7 When the soup is cooked, preheat the oven to 200˚C/180˚C fan/400˚F/gas mark 6 and grease a baking tray.

8 Sieve the flours, bicarbonat­e of soda (baking soda) and salt into a bowl.

9 Make a well in the centre and add the oats, seeds (reserving some to decorate), buttermilk, melted butter and golden syrup (or honey). Gently mix, then knead together into a dough.

10 Turn the mixture out onto a floured surface, sprinkle the top with the remaining seeds and mark a cross in the top of the dough with a knife.

11 Bake in the oven for 50 minutes.

12 Tip out on a wire tray and leave to cool, then serve with the warm soup.

Per Serving 716kcals, 19.7g fat (5.9g saturated), 110.1g carbs, 20.1g sugars, 26.4g protein, 19.1g fiber, 0.725g sodium

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