Scoop's Extra Virgin Olive Oil

(IN-STORE ONLY)

Dried Oregano

(IN-STORE ONLY)

Smoked Paprika Powder

Daylesford Organic Chopped Tomatoes Tin

San Elk Vegetable Stock Ground

Chicken Bone Broth Powder

French Puy Lentils

Bay Leaves

(IN-STORE ONLY)

Chili Flakes

(IN-STORE ONLY)

Organic Maple Syrup

Organic Baking Powder

(IN-STORE ONLY)

Organic Corn Maize Flour

(IN-STORE ONLY)

Organic Gluten Free Plain Flour

(IN-STORE ONLY)

Bonsoy Almond Milk

Rosemary

(IN-STORE ONLY)

Ingredients

Instructions

1. Heat olive oil in a wide, deep saucepan or frypan.
2. Add onion, carrot and celery and cook over a low-medium heat until softened, then add garlic, mushrooms, parsley, chilli, oregano, bay leaves, and smoked paprika.
3. Season with a small sprinkle of salt to help the mushrooms release their juices. Continue to cook, stirring often, until golden and fragrant, approx 20 minutes.
4. Add the red wine and stir for a couple of minutes before adding tomatoes, balsamic, stock/broth, lentils and liquid smoke.
5. Bring to a simmer, and leave to cook gently for 45-60 minutes, stirring occasionally.
6. Add approx 2 cups of water as needed until lentils are cooked and sauce is thick and rich. Season to taste and remove bay leaves.
7. Preheat oven to 200C.
8. In a small bowl mix milk and lemon juice.
9. In a large bowl, whisk together flour, cornmeal, baking powder, salt and rosemary before whisking in the milk mixture, eggs, oil and syrup.
10. Stir until just combined, don’t worry about any small lumps.
11. Add lentil sauce to baking dish then gently spoon the cornbread batter on top before baking for 25-30 mins until golden. Run knife around edges before serving.