Lentil Soup

These legumes have the leg up on all others thanks to their protein-loaded properties and high fibre. Home to red lentils, carrot, onion, ginger and plenty of tasty herbs and stock, this soup is made with real body – not
blended completely smooth. Perfect as it is or superb as a sidekick to couscous, rice or mash, you’ll never look at lentils the same way again.

Nutrition Information
Pack size: 560mL   Servings per tub: 2    Serving size: 280mL

Ave Qty Per Serving Per 100mL
Energy 753kJ (180Cal) 269kJ (64Cal)
Protein 11.5g 4.1g
Fat, total 1.4g 0.5g
  – saturated 0.3g 0.1g
  – trans fat <0.3g <0.1g
Carbohydrate 29.7g 10.6g
  – sugars 2.2g 0.8g
Fibre 8.1g 2.9g
Sodium 820mg 293mg

Water, red lentils (17%), carrots, onion, lemon juice, salt, vegetable stock, ginger, herbs.

  • No artificial colours or flavours added.
  • Refrigerate at or below 4°C.
  • Consume within 5 days of opening.


Serving Suggestion
Heat 1 tsp olive oil in a small frypan. Add ½ cup torn mushrooms and 1 clove garlic (crushed), fry until mushrooms are soft. Pour in 2 lightly-whisked eggs, swirl to coat the bottom of the pan. Fry 2-3 mins until set. Season with salt and pepper, shred finely and serve on top of soup.


  • Serve with a thinly sliced mushroom frittata.
  • A quick and easy Dahl option. Pour over cous-cous, steamed rice, or mashed potatoes.

Please note: As we only use fresh, natural ingredients, colour and flavour may vary slightly from pot to pot.