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INGREDIENTS for 4
300g Red lentils
2 Celery sticks
1 Veg stock cube
1 MK Soup Mix: 20g garlic & ginger paste, 1/2 tsp chilli flakes (add more to taste)
1 MK soda bread flour mix: 250g wholemeal flour, 100g plain flour, 50g coarse oatmeal, 1tsp bicarb, 1tsp sugar
Preheat the oven to 200°C / 190°C fan / 400°F / gas mark 6.
Lightly flour a baking tray.
Crack an egg into a bowl and whisk.
Add the buttermilk, ½ a teaspoon of salt and whisk to combine.
Add the MK soda bread flour mix (or each ingredient as stated in the list) and stir to bring together.
Shape into a round ball, place on your baking tray and flatten to a disk, 6 to 7cm thick and score.
Bake for 45 minutes in the preheated oven, until a firm crust has developed.
Dice your carrots, celery and onion into 1cm pieces.
Put a large pan over a medium heat and add 1 tablespoon of cooking oil.
Add the diced onion and saute for 3 minutes.
Add the celery and carrot and continue to cook for 6 minutes.
Add the ginger, garlic and chilli paste.
Add 1.8 litres of vegetable stock and lentils.
Bring to boil and then simmer for 8 minutes.
When the soup is done, leave off the heat until the bread is ready then heat up, season and stir through the spinach.
After 35 minutes, check the bread is done. Turn it upside down and give the base a tap, it should sound hollow, cook longer if not.
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