Red lentil soup with low-fat cornbread

Name: Red lentil soup with low-fat cornbread
Ingredients: 1 tsp. extra virgin olive oil, plus extra to garnish (optional); 1 onion, roughly chopped; 2 celery sticks, roughly chopped; 1 garlic clove, chopped; 1 tsp. chilli powder (more/less to taste); 250 g (9oz) red lentils, washed; 400 g tin chopped tomatoes; 1 L (2 pint) vegetable stock

If you’re not watching your fat intake, serve the warm cornbread with butter or marg – delicious!

By The Good Housekeeping Cookery TeamPublished: 08 January 2013

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Food, Cuisine, Ingredient, Tableware, Serveware, Dish, Kitchen utensil, Condiment, Cutlery, Baked goods,

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Ingredients

For the cornbread

1 tsp. extra virgin olive oil, plus extra to garnish (optional)
1 onion, roughly chopped
2 celery sticks, roughly chopped
1 garlic clove, chopped
1 tsp. chilli powder (more/less to taste)
250 g (9oz) red lentils, washed
400 g tin chopped tomatoes
1 l (2 pint) vegetable stock

Directions

1. Step 1
  Start by making the soup. Heat the oil in a large pan and gently cook the onion and celery for 10min until softened. Stir in the garlic and chilli powder and cook for 1min. Add the lentils, tomatoes and vegetable stock and bring to the boil. Turn heat down and simmer gently for 15min, or until the lentils are tender.
2. Step 2
  Meanwhile, make the cornbread. Preheat oven to 180°C (160°C fan) mark 4 and line a 450g (1lb) loaf tin with baking parchment. Measure the flour, polenta, sugar and soda into a large bowl. Add ½-¾tsp salt (depending on taste) and whisk to combine.
3. Step 3
  In a separate jug, whisk together the egg and yogurt. Add to the dry ingredients and whisk until just combined. Scrape into the lined tin, level the surface and bake for 20-25min or until golden and firm to the touch. Leave to rest in the tin for 10min.
4. Step 4
  Blend the soup until smooth (do this in batches if necessary) and return to the pan. Check the seasoning (if the soup is too thick for your liking, add a little more water).
5. Step 5
  To serve, reheat the soup (if necessary), ladle into warmed bowls and garnish with oil, if you like. Serve with the warm sliced cornbread.

Per Serving:

Calories: 359
Total carbs: 64 g
Sugars: 10 g
Total fat: 4 g
Saturated fat: 1 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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