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: 550g Servings per package: 2 Serving size: 275g
| Ave Qty Per Serving | Per 100g | |
|---|---|---|
| Energy | 740kJ (176Cal) | 269kJ (64Cal) |
| Protein | 11.3g | 4.1g |
| Fat, total | 1.4g | 0.5g |
| – saturated | 0.3g | 0.1g |
| – trans fat | 0.0g | 0.0g |
| Carbohydrate | 29.2g | 10.6g |
| – sugars | 2.2g | 0.8g |
| Fibre | 8.0g | 2.9g |
| Sodium | 806mg | 293mg |
Ingredients
Water, lentils (18%), carrot, onion, lemon juice, salt, vegetable stock, ginger, turmeric, chilli.
- No artificial colours or flavours added.
- Refrigerate at or below 4°C.
- Consume within 2 days of opening.
GLUTEN & PRESERVATIVE FREE
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.
Inspirations
- 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.
