Red Lentil Soup with Wholewheat Buttermilk Scones

• 분량: Serves 6 | Prep 15 mins
• 총 시간: 53 minutes

재료

Red Lentil Soup

200g red lentils

1 large onion

2 cloves garlic

2–3cm fresh ginger

1 carrot

2 stalks celery

3 tbsp olive oil

2 tsp ground cumin

1 tsp chilli flakes

2 tins chopped tomatoes

1 litre chicken or vegetable stock

1 tsp flaky sea salt

Black pepper

Juice of ½ lemon

Handful fresh coriander

Wholewheat Buttermilk Scones

225g wholewheat flour

225g plain white flour

Handful wheatgerm (optional)

1 tsp sea salt

1 tsp bicarbonate of soda

350ml buttermilk

Sesame seeds, to finish

방향

Rinse the red lentils well and soak in fresh water while preparing the vegetables.

Finely chop the onion, garlic and ginger. Dice the carrot and celery.

Heat olive oil in a large saucepan.

Sauté onion, garlic and ginger for 3–4 minutes until soft. Add carrot and celery and cook for a few minutes more. Stir in cumin and chilli flakes and cook for 1 minute.

Drain lentils and add to the pan with tomatoes, stock, salt and black pepper. Bring to the boil, then cover and simmer gently for 30 minutes.

While the soup cooks, make the scones. Heat oven to 190°C. Mix all dry ingredients, add buttermilk and stir to a sticky dough.

Turn out onto a floured surface, shape to about 2.5cm thick and cut into 12 scones. Keep together on a lined tray, brush with egg wash if using and sprinkle with sesame seeds.

Bake for 15–17 minutes until lightly golden and firm. Cool slightly, then break apart.

Blend half the soup until smooth and return to the pot. Stir in lemon juice and chopped coriander, taste and adjust seasoning.

Serve hot with warm buttermilk scones.