Lowfat Chunky Potato and Lentil Soup
This hearty soup is economical, easy to prepare and so very tasty.
l cup dry brown lentils
3 cups water
2 large potatoes, peeled and diced
l cup choppedonion
1/2 tsp black pepper
4 cups water
l tbsp cornflour
1 1/4 cup water
4 tbsp tomato paste
l tsp salt
Place the lentils and 3 cups of water into a large saucepan. Cover and simmer over low heat until lentils are soft (30 - 40 minutes). Add diced potatoes, onion, pepper and the extra 4 cups of water. Cover pan and cook for further 20 - 30
minutes until vegetables are soft.
In a small bowl whisk the cornflour into the 1/4 cup of water. Add the tomato paste and salt. Stir the cornflour mixture into ttie soup and mix well. Simmer the soup over the heat until it boils and thickens.
Serve with hot potato damper.
Lowfat Potato and Herb Damper
Easy to make, this traditional Australian bread is a great accompaniment to any meal.
l cup mashed potato (mashed with only I tbsp skim milk)
3 cups white S.R. flour
3 tsps reduced fat margarine (Becel diet)
2 tbsp ltalian herbs
1/4 tsp salt
1/4 tsp pepper up to
1/2 cup skim milk
Preheat oven to 220 C. Lightly spray a baking tray with vegetable oil spray.
Sift flour, salt and pepper into a bowl. Mix in the herbs. Rub in the margarine with your hands. Stir in the mashed potato and then enough of the skim milk to make a slightly sticky dough. (Use hands to mix.)
Turn dough out onto a lightly floured board and knead with hands until dough is smooth.
Place dough onto prepared baking tray and press out to a 25cm round.
Cut a 1 1/2 cm deep cross in the surface and then another cross so that the damper is divided into 8 segments.
Bake at 220"C for 10 minutes and then reduce heat to 180"C and bake for a further 25 - 30 minutes or until golden brown and cooked through.