Lentil and Bacon Soup

Ingredients

  • 2 tbsp sunflower oil
  • 1 bacon hock whole or 6 rashers smoked streaky bacon, diced
  • 1 onion, peeled and chopped
  • 2 carrots, peeled and diced
  • 200g red lentils
  • 400g chopped tomatoes (canned or fresh)
  • 1 vegetable stock cube
  • 2 tbsps chopped fresh parsley
  • Salt and freshly ground black pepper
  • Crusty bread, to serve

Directions

1. Heat oil in a large saucepan. Add the bacon, onion and carrots and cook over a medium heat, stirring occasionally, for 7-10 minutes, or until the bacon has started to turn golden and the vegetables have softened.

2. Add the lentils to the pan and stir well. Add the chopped tomatoes and 1.5 litres boiling water, and stir in stock cube. Bring to the boil, cover, and then simmer the soup gently for about 1 hour, or until the lentils and vegetables are tender.

3. Remove the pan from the heat and leave the soup to cool slightly. Purée the soup with the parsley, and add seasoning to taste. If the soup is too thick, a little extra boiling water can be added.

4. Reheat the soup, removing the bacon hock if one was used. Serve with crusty bread.



This recipe uses Tasmanian begetables.

Tasmania’s

In This Section

Apple Walnut Cobbler

Ingredients

  • 4 cups large apples, peeled and thinly sliced (3 to 4 apples)
  • 3/4 cup chopped walnuts, divided
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 cup plain flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 1/2 cup evaporated milk
  • 1/3 cup butter or 1/3 cup margarine, melted

Diretions

1. Preheat oven to 180 degrees celsius. Grease an medium square baking pan; set aside.

2. Arrange apple slices in greased pan. In a small bowl, combine 1/2 cup walnuts, 1/2 cup sugar, cinnamon, and nutmeg; sprinkle over apples.

3. In a medium bowl, combine flour, 1 cup sugar, baking powder, and salt.

4. In a small bowl, stir together egg, evaporated milk, and butter or margarine. Add egg mixture to flour mixture; stirring until blended. Pour batter over apple mixture. Sprinkle with remaining 1/4 cup walnuts.

5. Bake, uncovered, for 55 minutes. Serve warm topped with Tasmanian Gourmet Sauce Company Blueberry Sauce and vanilla ice cream, if desired.



This recipe uses Tasmanian apples and Tasmanian Gourmet Sauce Company Bluenberry Sauce

The perfect pouring consistency of Tasmanian Gourmet Sauce Company fruit dessert sauces make them an ideal accompaniment to both hot and cold desserts. Your choice of Raspberry, Blackberry, Boysenberry, Blueberry and Chocolate.
More >>