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
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