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    Lentil soup recipe

    Lentil-based dishes like this red lentil soup are not only delicious but are packed with goodness.

    Serves: 4

    Ingredients

    375 g McKenzie’s Red Lentils


    4 carrots, diced


    4 celery sticks, diced


    1 large onion, finely diced


    800 g tin crushed tomatoes


    500 g bacon bones


    12 cups water


    2 beef stock cubes


    1 bay leaf


    McKenzie’s Sea Salt grinder, to taste


    McKenzie’s Whole Black Peppercorn grinder, to taste


    Method

    1. Combine all ingredients in a large pot. Cover and simmer for approximately 1 to 1 ½ hours or until thickened, stirring occasionally.


    2. Remove meat from bones and discard bones, stirring meat back into soup. Discard bay leaf.


    3. Season to taste with salt and pepper. Garnish with parsley if desired.


     

    For a vegetarian option: Leave out the bacon bones and beef stock cubes and replace with vegetable stock cubes and 3 cloves garlic, sautéed prior to adding remaining soup ingredients.

    Tip: A tasty way of getting vegies and lentils into kids, simply puree the soup once cooked and serve with toast soldiers for dipping!

    For more recipe ideas and ingredients inspiration, head to mckenziesfoods.com.au

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