Name: Lentil soup with smoked cheddar damper
Cook time: 65 min
Total time: 65 min
Yield: 6
Ingredients: 2 teaspoon olive oil; 3 clove garlic, crushed in garlic press; 2 large onions, chopped; 6 cup chicken or vegetable broth; 1 1/2 cup brown lentils; 3 large tomatoes, chopped; 4 large carrots, chopped finely; 4 trimmed celery stalks, chopped finely; 2 1/2 cup self-rising flour; 1 1/2 tablespoon cracked black pepper; 2 tablespoon butter; 1/2 cup fresh flat-leaf parsley, chopped; 1/2 cup smoked cheddar cheese, grated; 3/4 cup skim milk; 1/2 cup water

Ingredients

2 teaspoon olive oil

3 clove garlic, crushed in garlic press

2 large onions, chopped

6 cup chicken or vegetable broth

1 1/2 cup brown lentils

3 large tomatoes, chopped

4 large carrots, chopped finely

4 trimmed celery stalks, chopped finely

2 1/2 cup self-rising flour

1 1/2 tablespoon cracked black pepper

2 tablespoon butter

1/2 cup fresh flat-leaf parsley, chopped

1/2 cup smoked cheddar cheese, grated

3/4 cup skim milk

1/2 cup water

Method

1.Make smoked cheddar damper. Preheat oven to 180°C (160°C fan forced). Line baking sheet with parchment paper. Combine flour and pepper in large bowl, cut in butter. Stir in parsley and cheese, stir in milk and water. Turn onto floured surface, knead until just smooth. Place on prepared baking sheet, press into a 6-inch round. Cut a cross on top of the dough about ½-inch deep. Brush dough with a little extra milk. Bake 40 minutes or until damper sounds hollow when tapped.

2.Meanwhile, heat oil in large saucepan, cook garlic and onions, stirring, over medium heat 3 minutes or until lightly browned. Add broth, lentils, tomato, carrots and celery, cover, simmer 30 minutes or until lentils are tender. Serve with damper