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-Bacon Pancakes with Cider Syrup

If you like apple pancakes and you like bacon, you’ll love the taste of these sweet, smoky pancakes.

Ingredients

  • 1/2 cup apple cider
  • 3 tbspn packed light brown sugar, divided
  • 1 1/2 teaspoon lemon juice
  • 1 1/2 teaspoon(s) cornstarch
  • 1/2 cup whole-wheat flour
  • 1/4 cup(s) plain flour
  • 1 tspn baking powder
  • 1/4 tspn baking soda
  • 1 large egg
  • 1 large egg white
  • 1/2 cup nonfat buttermilk
  • 1 cup apple, peeled and finely diced
  • 4 slices bacon, cooked and crumbled
  • 1 tspn canola oil, divided

Directions

1. Combine cider, 2 tablespoons brown sugar, lemon juice, and cornstarch in a small saucepan. Bring to a boil over medium heat, whisking, and cook until thickened, 1 to 2 minutes. Set aside.

2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, and the remaining 1 tablespoon brown sugar in a small bowl. Whisk egg, egg white, and buttermilk in a large bowl. Stir in the dry ingredients, apples, and bacon until just combined. (The batter will be thick)

3. Brush a large nonstick skillet with oil and place over medium heat until hot. Cooking 4 at a time, use about 1/4 cup batter for each pancake and gently spread it. Cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, 1 to 2 minutes more. Repeat with the remaining oil and batter, reducing the heat as necessary to prevent burning.

4. Reheat the cider syrup, if desired, and serve with the pancakes.



This recipe uses Tasmanian apple cider.

The