Colour Me Orange Soup and Bread

listed in the sequence it was prepared

500g Ciabatta Bread Mix eg Wrights
15ml Sunflower Oil
Semolina for dusting

70g Red Lentils
40g crunchy Peanut Butter
120g Carrots, sliced in small wedges
200g Onion roughly sliced thin
200g Fennel roughly sliced thin
2 Bay leaves
30ml Sunflower Oil
300g Carrots, sliced in small wedges
ginger, size of Brazil nut, sliced in matchsticks
about 1/2 tsp orange peel (previously sliced thinly in thin slivers and boiled 15min, then frozen) thawed
pinch pepper(gr)
large pinch nutmeg(gr)
1/4 tsp ground cinnamon

Boiled the Lentils 10 min

Prepared Bread according to pack instructions except -using 15ml Sunflower Oil,- Semolina and -different shape
Placed Mix in bowl with about 250ml warm water
kneaded 5min
added 15ml Sunflower Oil
kneaded 1min

Placed on floured surface ( I like using Semolina which is slightly coarser) and pressed out to about 30x15cm shape
rested at least 10min

In large pan with 15ml Sunflower Oil, started frying the Soup Base: 120g Carrot, 200g Onion, 200g Fennel as they were being prepared, continued cooking 50min in total. Frying for the first 15min then adding 300ml hot water to simmer for the remainder of the time, covered.

preheated oven to 180°C

warmed a place to put the bread (eg in microwave to 100°C)
Rolled the Bread dough into an even sausage shape
sliced into 10 Rolls
placed cut side up in a greased tin tray
dusted with Semolina
covered with cling film
and rested the dough 25-30min

Mixed the Lentils with the Peanut Butter
Made a small circle of the mixture in 20cm tin lined with parchment paper
baked 15min then set aside

Prepared the 300g Carrots
In medium large frypan with 15ml Sunflower Oil
fried the Carrots 10min
5min before the end added the ginger making sure it is well cooked
also added the ground spices
3min before the end added the orange peel
left on hob until required

After Lentils are removed from the oven increased oven temperature to 210°C

After the resting
Baked the Bread at 210°C for 20min
this makes the bread very crusty outside, halfway between a Ciabatta and a Grissino

Added the Lentil mixture to the Soup Base, removed the Bay leaves and pureed with a hand blender
then sieved the Soup in a bowl with a round ladle
Placed the Soup back in the pan
Added the Carrots and blended again but not pureed and not sieved

Served with 2 Bread Rolls

complete protein 11.6g
saturated fats 7.3g
uncompleted legume protein 15.4g