Lentil & Tomato Soup

2-3 tablespoons oil

1 onion

2 cloves garlic

2 carrots

2 potatoes, diced

840g tin crushed tomatoes

1 cup unprocessed bran

1 cup orange lentils, washed & drained

1.1/2 litres water

3 chicken or beef stock cubes

Worcestershire sauce to taste

Salt and pepper to taste

Method: Chop onion, garlic and carrot very finely. Fry the vegetables in the oil until golden. Add remaining ingredients, bring to the boil and simmer for 40-50 mins until potato and lentils are tender.

Hint: This soup freezes well.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.8

Apricot Beef

1/4 cup brown rice or red lentils

500g round steak, trim all visible fat and cut to bite size pieces

Plain flour for dusting meat

1 onion, chopped

1 teaspoon curry powder

2 teaspoons brown sugar

200ml apricot nectar

100ml water

2 tablespoons tomato sauce

2 teaspoons vinegar

100g dried apricots, chopped

2 carrots, diced

Method: Dust meat with flour. Combine all ingredients in large boiler. Simmer, lid on, until tender. Stir occasionally during cooking time and add more liquid if necessary. Serves a family of 4-6. Suitable for freezing.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.17