Rustic, warming, hearty and nourishing… this is a true peasant’s supper! I had a hankering for soda bread earlier but don’t usually have buttermilk at home so this one was made with yoghurt instead. In fact it could be made with sour milk too (so don’t ever throw it out if you have it, bring it round… or make soda bread!). Soda bread is really rewarding, it takes about 5 minutes to combine the ingredients, and 50 minutes to cook, so as long as you’re home you’ll have a tasty loaf in under an hour which requires zero skill but looks pro! The soup here came about after seeing a tasty looking ham hock soup on instagram. Not being much of a ham hock soup fan, I appreciated the chunky look and thought yes! A chunky soup and soda bread supper… Yum! That’s what I though… and here it is!
Ingredients for the soup (Serves 4):
1 red onion, finely chopped
2 celery sticks, finely chopped
1 carrot, finely chopped
2 cloves garlic, crushed
2 green chillies (de-seeded & chopped)
1 tsp salt
1 tsp mixed herbs
1/2 tsp pepper
250mls tomato juice
250mls water
1 tsp maple syrup
2 tsp tomato puree
100g red lentils
500mls water
1 can cannellini beans (drained)
1 large handful chopped parsley
Olive oil
1 tsp vegetable bouillon
Method:
1. Heat a couple of tablespoons of olive oil in a large pan on the hob.
2. Finely chop the red onion, carrot & celery. Crush the garlic and de-seed & finely chop the chilli and add to the pan. Soften for around 10 minutes.
3. Add the tomato juice, salt, mixed herbs, pepper, maple syrup, tomato
puree and water. Bring to the boil and simmer until everything is soft.
4. Blend the ingredients in the pan.
5. Add the lentils, drained beans and 500mls water to the pan with 1 tsp vegetable bouillon. Bring to the boil and simmer gently for a further 20 minutes or until the lentils are soft. Chop and stir through the parsley to serve.
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