Soups

Red Split Lentil and Vegetable soup - don't be surprised if you go back for seconds.

Soak McKenzie's Red Lentils in a bowl for 20 minutes. Place sliced onion and garlic into large saucepan with a splash of olive oil and simmer for 5 minutes.

Once onions and garlic are soft add boiling hot water. Place sweet potato, carrots (optional butternut pumpkin) into pot allowing cooking without boiling over with lid on - water level should not exceed vegetables.

Add pre-soaked McKenzie's Red Lentils after 5 minutes and cook until vegetables are soft. Add McKenzie's Natural Sea Salt to taste and McKenzie's Whole Black Peppercorns to taste.

When fully cooked remove from stove top and blend with electric blender until smooth and creamy. Serve with fresh crusty bread and enjoy.