Lentil Soup with Whole-Grain Bread and Side Salad

Ingredients

• 2.5 cup whole wheat flour (plus more for dusting)
• 2.25 tsp active dry yeast (one 1/4-oz packet)
• 1 cup warm water (105-115°F or 40-46°C)
• 1 tbsp honey
• 1 tbsp olive oil (plus more for greasing the bowl)
• 1 tsp salt

Instructions

1. 1

   Activate the yeast

   • In a large bowl, combine the warm water, honey, and yeast.
   • Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy and bubbly. This confirms the yeast is active.
2. 2

   Form and knead the dough

   • Add the olive oil, salt, and 2 cups of whole wheat flour to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
   • Gradually add the remaining 1/2 cup of flour, mixing until the dough pulls away from the sides of the bowl.
   • Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, until it's smooth and elastic. It should spring back when you poke it.
3. 3

   First rise

   • Lightly oil a clean large bowl. Place the dough in the bowl, turning it once to coat the top with oil.
   • Cover the bowl with a clean kitchen towel or plastic wrap.
   • Let the dough rise in a warm, draft-free place for about 60 minutes, or until it has doubled in size.
4. 4

   Shape the loaf and second rise

   • Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface.
   • Shape the dough into a rectangle about 8 inches wide, then roll it up tightly into a log.
   • Pinch the seam and the ends to seal. Place the loaf, seam-side down, into a greased 8.5 x 4.5 inch loaf pan.
   • Cover the pan and let it rise for another 30 minutes, until the dough has risen about 1 inch above the rim of the pan.
5. 5

   Bake the bread

   • While the loaf is rising, preheat your oven to 375°F (190°C).
   • Place the loaf pan in the preheated oven and bake for 30-35 minutes.
   • The bread is done when it's golden brown and sounds hollow when you tap the top. The internal temperature should be 190-200°F (88-93°C).
6. 6

   Cool and slice

   • Remove the bread from the oven and let it cool in the pan for 5 minutes.
   • Carefully turn the loaf out onto a wire rack to cool completely before slicing. This prevents the crumb from becoming gummy.

Ingredients

• 8 cup mixed greens (about 10 oz, washed and dried)
• 1 pcs cucumber (medium, sliced or chopped)
• 1 cup cherry tomatoes (halved)
• 0.25 pcs red onion (medium, thinly sliced)
• 4 tbsp extra virgin olive oil
• 4 tbsp lemon juice (freshly squeezed)
• 2 tsp dijon mustard
• 1 tsp maple syrup
• 0.5 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the salad vegetables

   • In a large salad bowl, combine the mixed greens, sliced cucumber, halved cherry tomatoes, and thinly sliced red onion.
2. 2

   Make the lemon vinaigrette

   • In a small bowl or jar, add the extra virgin olive oil, fresh lemon juice, dijon mustard, and maple syrup.
   • Add the salt and freshly ground black pepper.
   • Whisk vigorously or shake the jar until the dressing is well combined and emulsified.
3. 3

   Toss and serve

   • Pour the vinaigrette over the salad vegetables just before serving.
   • Toss gently until all the ingredients are lightly coated.
   • Serve immediately as a fresh side dish.