Medieval Lentil Soup and Homemade Cornbread

This is an error-free Cornbread recipe. Enjoy!

* 1 cup all-purpose flour
* 1 cup yellow cornmeal
* 2/3 cup white sugar
* 1 teaspoon salt
* 3 1/2 teaspoons baking powder
* 1 egg
* 1 cup milk
* 1/3 cup vegetable oil

1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Medieval Lentil Soup
1 Tbsp. olive oil
1 small onion, chopped
2 tomatoes in cubes
6 cups vegetable broth, or 6 cups water + salt and spices to taste
2 cups lentils
1 Tbsp. poudre douce
6 slices stale bread

Saute the onion in the olive oil until it starts to soften. Add broth, tomatoes, lentils, and poudre douce.
Simmer 1/2 hour or until lentils are soft.
Place a slice of bread in the bottom of each bowl and ladle the soup over it;
allow the bread to soak up the juices and soften.

PS: The non vegetarian version includes adding some slices of meat or pork to the soup.


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