Tyler made dinner last week and it was one of my favorites ever. He found this recipe in Taste of Home (thank you Grandma for the subscription!) for lentil-tomato soup.
I really wanted bread with it, but we didn't have any yeast so I found a focaccia bread recipe that was so simple, and didn't need any yeast or time to rise.
I decided I needed to blog about it after I saw Tyler making the soup. Look at this picture:
He put every spice/ingredient in it's own little bowl. I thought that was adorable (and makes for an artistic photo!) I love that Tyler loves to cook and I am always excited for when he tries new things.
Here's the soup. I'll include the recipe below.
Here's the bread. We ate half before the soup and the rest during dinner. It was so good we're going to try it again for pizza crust.
Lentil-Tomato Soup
4 1/2 cups water
4 medium carrots, sliced
1 medium onion, chopped
2/3 cup dried lentils, rinsed
1 can (6 oz) tomato paste
2 Tbsp. minced fresh parsley
1 Tbsp. brown sugar
1 Tbsp. white vinegar
1 tsp. garlic salt
1/2 dried thyme
1/4 tsp. dill weed
1/4 tsp. dried tarragon
1/4 tsp. pepper
In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend. (Taste of Home, November 2011 p.34)
Here's the soup. I'll include the recipe below.
Here's the bread. We ate half before the soup and the rest during dinner. It was so good we're going to try it again for pizza crust.
Lentil-Tomato Soup
4 1/2 cups water
4 medium carrots, sliced
1 medium onion, chopped
2/3 cup dried lentils, rinsed
1 can (6 oz) tomato paste
2 Tbsp. minced fresh parsley
1 Tbsp. brown sugar
1 Tbsp. white vinegar
1 tsp. garlic salt
1/2 dried thyme
1/4 tsp. dill weed
1/4 tsp. dried tarragon
1/4 tsp. pepper
In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend. (Taste of Home, November 2011 p.34)
No-rise Focaccia Bread
1 cup water
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon olive oil
1 teaspoon cayenne pepper
1 teaspoon garlic salt
1 1/2 teaspoons crushed dried basil
1/4 cup grated Parmesan cheese
1. Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking pan.
2. Stir together water, flour, baking powder, and salt in large mixing bowl. Turn dough out onto floured surface and knead until it forms a ball.
3. Plop dough into greased baking pan. Using oiled fingers, spread dough to 1/2-inch thickness. Dough will be sticky and elastic. It does not have to be perfectly even, but make sure there are no holes. Rub the top and sides of dough with olive oil.
4. Season with cayenne, garlic salt, and basil.
5. Bake in preheated oven for 20 minutes. Remove from oven; sprinkle with Parmesan cheese and return to oven. Bake until just golden, or about 5 minutes.
http://allrecipes.com/Recipe/exquisite-yeastless-focaccia/detail.aspx
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