Lentil soup with chili paste, butter and Cappellari breadcrumb dinner roll

serves two

Chili paste
½ medium red onion, finely diced
3 garlic cloves, finely chopped
2 fresh green chilies, finely chopped
Splash of olive oil
1½-2 tsp (7.5-10 ml) chili powder
2 tbsp (30 ml) Cappellari breadcrumbs
2-3 tbsp (30-45 ml) tomato paste

In a saucepan heat olive oil on medium heat, sauté onions, garlic and chilies.
Add chili powder and toast lightly about 20 seconds while stirring.
Add Cappellari breadcrumbs, toast 30 seconds while stirring.
Stir in tomato paste and cook 1 minute while stirring or until roasted.

Lentils
½ cup (125 ml) brown lentils
1½  cups (350 ml) water

2 cups (500 ml) chicken broth, warm
Salt, pepper

Rinse lentils, bring lentils to a boil in water then simmer on medium-low heat 15-20 minutes or until al dente.  Top up water if needed.
Add cooked lentils to chili paste in the hot saucepan, stir.
Add warm chicken broth and continue cooking 10 minutes on medium-low heat.
Season with salt and pepper.

Butter and Cappellari breadcrumb dinner roll
1 cup (250 ml) flour
2 tsp (10 ml) baking powder
¼ cup (60 ml) Cappellari breadcrumbs (plus some to sprinkle)
Pinch of salt
1 egg, whisked
5-6 tbsp (75-90 ml) clarified butter*
¾ cup (175 ml) water

*Clarified butter
In a saucepan melt 7 tbsp (105 ml) butter slowly on low heat.  Remove the pan from the heat and let stand for 5 minutes.  Skim the foam from the top, slowly pour the clarified butter into a container and discard the milky solids in the bottom of the pan or add to the soup.

Preheat oven to 400° F (200° C).
Sift flour and baking powder into a bowl, add remaining ingredients and mix.
Spoon batter into buttered muffin cups.
Sprinkle with Cappellari breadcrumbs and bake 20-30 minutes.

Plate and serve