Curried Lentil Soup and Spelt Bread.

We were all need of a lift today as the January snuffles and sneezes continued. This delicious and hearty soup is just what you need to nourish and soothe you back to health. It also has a spicy kick to it, perfect for getting those taste buds tingling. I like to serve the soup with a chunk of homemade bread - ideally warm from the oven. The spelt recipe I have included is great as the spelt flour takes less time to prove and rise than ordinary flour thus saving you precious time in the kitchen.
Enjoy...

Curried Lentil Soup

1 tbsp olive oil
2 onions
2 carrots
1x400g tin of chickpeas (drained)
1x400g tin of green lentils
1 celery stick
2 cloves of garlic, crushed
1 tsp curry powder
1 tbsp tomato puree
1 litre vegetable stock
sea salt and freshly ground black pepper to taste.

1. Finely chop the onions, carrots and celery.
2. Heat the oil in a large saucepan and add the onions. Fry for 5 minutes until soft and golden.
3. Add the carrots, celery, garlic, curry powder and tomato puree and fry for another few minutes.
4. Add the stock, lentils and chickpeas and bring to the boil.
5. Reduce to a simmer, cover and cook for around 25 minutes until the vegetables are fully cooked.
6. Season with the salt and pepper and serve.

Spelt Bread

Pre-heat the oven to 220 degrees Celsuis/Gas Mark 7

500g wholemeal spelt flour
3g salt
5g Quick Yeast
5g sugar
300ml warm water
15ml vegetable oil

1. In a large bowl mix together the flour, salt, yeast and sugar.
2. Make a well in the middle of the mixture and pour the water into it, mixing as you do.
3. While the dough is still lumpy add the oil and knead well until it feels smooth and pliable.
4. Leave the dough covered with a clean tea towel until it doubles in size - this should take about 45 minutes.
5.Turn the dough out onto a floured surface and knead for about five minutes.
6. Shape the dough and put it into an oiled bread tin. If you want to make rolls, shape the dough into rolls and place them on an oiled baking tray.
7. Cover and leave to rise in a warm place for about 25 minutes.
8. Bake for 35-40 minutes.
Serve warm with the soup.

Luke's Verdict: I loved mopping up my soup with the yummy bread.