Fresh Mini Bread Bowls with Creamy Lentil Soup

Mini Bread Bowls Recipe

1. Activate the Yeast

In a small bowl, dissolve the yeast with 1 teaspoon of caster sugar in 4 tablespoons of lukewarm water and leave to stand until the yeast is foamy. It takes about 5-10 minutes. If it is not foamy, start with new yeast.

2. Make the Dough

In a large mixing bowl, combine 350 grams of plain flour, a pinch of salt, 2 tablespoons of olive oil, 200 millilitres of warm water, and the activated yeast.

Knead with the dough hook of the electric mixer for 5-7 minutes, or by hand for 8-10 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time, but try to keep it soft.

Transfer the dough to a lightly oiled bowl, cover it with a tea towel, and let it rise in a warm place for about an hour, or until it doubles in size.

3. Shape the Bread Bowls

Once the dough has risen, place it on a lightly floured work surface and knead it a few times to release any air bubbles. Divide the dough into 6 equal parts (about 100 grams each).

Form each part into a ball, then place them on a baking tray lined with baking parchment.

Cover with a tea towel and let the shaped dough rise for another 30-45 minutes.

4. Preheat the Oven and Bake

Preheat your oven to 200°C (400°F).

For a nice finish, brush the tops with a little milk and sprinkle some sesame seeds before baking.

Bake the bread buns for 15-18 minutes or until they are golden brown and sound hollow when tapped.

5. Hollow Out the Bread Bowls

Allow the bread buns to cool completely before hollowing them out.

Once the buns have cooled, use a sharp knife to cut a small circle from the top of each bun. Remove some of the bread, leaving a sturdy wall to hold the soup.

Creamy Lentil Soup Recipe

1. Sauté the Aromatics

Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the chopped onion, garlic, carrots, and celeriac. Sauté for 5-7 minutes until tender.

2. Add Spices and Lentils

Stir in 1 teaspoon of cumin, 1 teaspoon of smoked paprika, ½ teaspoon of turmeric, and 2 tablespoons of tomato paste. Cook for 1 minute until fragrant. Add the red lentils and stir to coat them with the spices.

3. Simmer the Soup

Pour in 1 litre of vegetable broth. Stir to mix. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are tender. Stir occasionally to prevent sticking. If necessary, add a bit of water.

4. Add Whipping Cream

Towards the end of the cooking time (after the lentils have softened), add 400 millilitres of whipping cream. Stir the cream into the soup and simmer gently for 2-3 minutes to warm through and meld the flavours.

5. Blend

For a creamy consistency, use an immersion blender to partially or completely blend the soup. If you prefer, leave it chunky.

6. Season and Finish

Season the soup with salt, pepper, and lemon juice. Stir well and let the flavours meld for 2-3 minutes.

7. Serve

Ladle the soup into the hollowed-out bread bowls. Sprinkle with Parmesan cheese and chilli flakes if desired and enjoy!

Tips for Perfect Mini Bread Bowls with Creamy Lentil Soup

Here are some tips to make your bread bowls with lentil soup even more delicious:

Kneading the Dough: Knead the dough until it is smooth and elastic. This usually takes about 8-10 minutes by hand or 5-7 minutes with a dough hook on a stand mixer. Proper kneading develops the gluten and gives the bread its characteristic soft and chewy texture.

Rising Time: Let the dough rise until it has doubled in volume. This may take approximately 1 hour, but the exact time may vary depending on room temperature. The dough should stand in a warm, draft-free place.

Softer Crust: Place a dish of water in the oven while baking to create steam.

Crispier Consistency: Brush the insides of the bowls with melted butter or olive oil and bake for another 5 minutes after hollowing out. This creates a barrier that prevents the soup from soaking through.

Consistency Control: Adjust the thickness of the soup by adding more broth to make a lighter soup or simmering longer to thicken.

Variations

Here are some delicious variations you can try to put your own spin on Mini Bread Bowls with Creamy Lentil Soup:

Seasoned Bowls: Add herbs like dried rosemary, thyme, or garlic powder to the dough to give it extra flavour.

Whole Wheat Mini Bowls: For a nutty flavour, you can replace up to 50% of the flour with whole wheat flour.

Spice Variation: Use curry powder or garam masala instead of cumin and smoked paprika for an Indian-inspired flavour.

Dairy-Free & Vegan-Friendly: Swap the cream for coconut milk for a dairy-free option.

Related Recipes

Looking for more simple yet delicious recipes? Check out the following recipes:

Lentil Potato Curry Pizza

Lentil-Ginger Spread

Lentil Buns

Conclusion

Some recipes are more than just meals: they are moments of connection. Sharing something homemade turns a simple lunch into a treasured memory. Enjoy!