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.
Pack size: 560mL Servings per tub: 2 Serving size: 280mL
|Ave Qty Per Serving||Per 100mL|
|Energy||753kJ (180Cal)||269kJ (64Cal)|
|– trans fat||<0.3g||<0.1g|
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.
VEGAN, GLUTEN & PRESERVATIVE FREE
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.