120g milk or milk substitute
35g Parmesan (optional)
2 tsp thyme
220g gluten free flour
2 1/2 tsp baking powder
40g red split lentils
2 red peppers, stem and seeds removed and cut into quarters
1 small onion peeled and quartered
400g fresh or tinned tomato, chopped
400g vegetable stock
Salt, pepper and cayenne pepper to taste
Method - Dumplings
Process thyme until a finely chopped consistency.
Add flour, baking powder and butter and process until fine bread crumb consistency.
Add Parmesan and process until grated.
Add milk and process on slow speed for 30sec.
Remove and divide into 12-18 portions. Place on top of your casserole and bake for 20min on 180C.
Method - Soup
Grind lentils and set aside.
Chop peppers, garlic and onion with oil.
Sauté 5 minutes.
Add stock, tomato, lentils and seasonings. Cook for 15 minutes.
Purée the soup and serve hot.
Recipe courtesy of Trent Rogers with thanks.
Demonstrated at the Positively Free From and Coeliac Support Group, 25 January 2018.