A homestyle meal that's packed full of lentils and guaranteed to keep you warm!
easy
10 mins
60-90 mins
6
Ingredients
800g crushed tomatoes
1 large onion, sliced
4 celery sticks, diced
375g McKenzie’s Red Split Lentils
4 carrots, diced
500g bacon bones
12 cups water
2 beef stock cubes
1 bay leaf
Instructions
Combine all ingredients in a large pot. Cover and simmer for about 60-90 minutes or until thickened, stirring occasionally.
Remove meat from bones and discard bones, stirring meat back into soup. Discard bay leaf
Season to taste. Garnish with parsley if desired.
For a vegetarian option, omit bacon bones and beef stock cubes and replace with vegetable stock cubes. Add 3 cloves garlic, sauteed prior to adding remaining soup ingredients.
A tasty way of getting vegies and lentils into kids, simply puree the soup once cooked and serve with toast soldiers for dipping!