Vegetable & Lentil Soup with Homemade Bread

During the colder months one of my favourite dinners to have is a nice, warm soup with homemade bread. A few years ago, I was looking through a Winter edition of Recipes+ and found this recipe for Vegetable and Lentil Soup. I have made this for dinner so many times since then and it is definitely one of my favourites. As I am a firm believer that homemade bread is a must when you’re having soup, I decided to make Beer Bread as my mum makes it quite alot and I absolutely love it. Let’s get started!

Vegetable & Lentil Soup

You Will Need:

  • 2 teaspoons vegetable oil
  • 1 brown onion, finely chopped
  • 2 teaspoons mild curry powder
  • 200g red lentils
  • 2 vegetable stock cubes
  • 400g can crushed tomatoes
  • 2 potatoes, chopped
  • 2 carrots, chopped
  • 1 cup frozen peas


What To Do:

  1. Heat oil in a saucepan over moderate heat. Add onion; cook and stir for 5 minutes or until soft.
  2. Add curry powder; cook, stirring, for 1 minutes or until fragrant.
  3. Add lentils, crumbled stock cubes, 1.25 litres (5 cups) water, tomatoes, potato and carrot; cook, covered, for 20 minutes or until vegetables and lentils are tender.
  4. Add peas; cook for 5 minutes or until heated through.
  5. Season and serve hot.

Homemade Bread

You Will Need:

  • 3 1/4 cups plain flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon caster sugar
  • 2 teaspoons dill seeds
  • 50g butter, cubed
  • 375ml can beer
  • 1/4 cup plain flour, extra
  • dill seeds, extra
  • coarse sea salt

What To Do:

  1. Preheat oven to 210 degrees celcius. Brush a baking tray with melted butter or oil.
  2. Sift flour, baking powder and salt into a large bowl. Add sugar and seeds; stir to combine.
  3. Use your fingers to rub butter cubes into the mixture. Make a well in the centre and pour in beer all at once. Using a wooden spoon, quickly mix to a soft dough.
  4. Turn out onto a floured surface; sprinkle extra flour onto hands and dough.
  5. Knead for 1-2 minutes until dough forms a smooth ball. Elongate slightly, flatten a little, and with the blunt end of a large knife press down 2 cm along centre.
  6. Brush surface with water, and then sprinkle liberally with extra dill seeds and coarse salt.
  7. Bake 20 minutes; lower temperature to 180 degrees celcius and bake for 15-20 minutes or until cooked. Test for doneness by tapping base with knuckles. A hollow sound indicates bread is cooked.
  8. Remove from oven; place on a wire rack and leave to cool.


I hope you enjoyed this recipe and would love to know what you think if you try it out! 🙂


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s