Cornbread and Tomato Soup

Lentil-Tomato Soup

I’ve never used lentil before, so I was a little leary of this recipe, but I have heard of them and was also a little intrigued. After making this soup, I’m still not sure what lentil really are. Google says they are legumes… which doesn’t really answer the question for me. To me they are like seeds and honestly, I didn’t hate them in this soup.

The tomato paste in the broth had the perfect consistency and the vegetables were cooked perfectly. I really enjoyed this soup, particularly since it’s a cold night in April… ugh St. Louis weather why is it still freezing cold in April??  I add some cheese and crackers, because I can’t eat soup without cheese and crackers.

The soup went perfectly with the cornbread I made (see below) and it was an overall nice dinner on a low key friday night. I’ll be using the rest of the lentils I bought to make another soup that I found in the cookbook. Possibly as early as next weekend so I can get it out of my pantry. Thumbs up!

recipe

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Maple Syrup Corn Bread

Cornbread is usually easy to make, when compared to typical bread recipes. This one I felt was even easier than the last cornbread I made (back from over a year ago!). The maple syrup really added to the taste and made it ever so sweet. I don’t usually like sweet breads, but this one worked very well.

The recipe was made in a cake pan rather than a bread pan and the end result is definitely moist and sticky due to the maple syrup ingredient. I almost forgot to make it while I was so busy worrying about the tomato soup!

I really need to start making myself a timeline/checklist so I can get things done at the same time and on the table at the same time. Perhaps I will attempt that next weekend… we will see.

I liked this cornbread a lot. Probably not as much as the first recipe I made (visit here) but it was still good and like I said before, a great side for the lentil-tomato soup. Thumbs up!

recipe

These recipes were paired with Murder on the Orient Express