Name: Tomato Lentil Soup
Prep time: 20 min
Cook time: 30 min
Yield: Serves 6
Ingredients: 1 cup McKenzie's French Style Lentils, rinsed; 1 tbsp olive oil; 1 onion, finely diced; 3 rashers bacon, diced; 3 small carrots, diced; 2-3 garlic cloves, finely chopped; 1 bayleaf; 1 sprig thyme; 1 litre chicken or vegetable stock; 1 litre water; 400g can diced tomatoes; 1-2 tbsp mint leaves, chopped; 2 tsp lemon juice; To taste, McKenzie's Australian Natural Sea Salt; To taste, McKenzie's Whole Black Peppercorn; Flat leaf parsley

1 cup McKenzie's French Style Lentils, rinsed 1 tbsp olive oil 1 onion, finely diced 3 rashers bacon, diced 3 small carrots, diced 2-3 garlic cloves, finely chopped 1 bayleaf 1 sprig thyme 1 litre chicken or vegetable stock 1 litre water 400g can diced tomatoes 1-2 tbsp mint leaves, chopped 2 tsp lemon juice To taste, McKenzie's Australian Natural Sea Salt To taste, McKenzie's Whole Black Peppercorn

Serve

Flat leaf parsley

Step 1

Prepare French Style Lentils according to on-pack preparation instructions and set aside.

Step 2

Heat the oil in a large pot and add onion, bacon, carrot and garlic, cooking until onion is tender. Stir in the bayleaf and thyme, cooking for a further minute. Add stock, water, lentils and tomatoes. Bring to the boil, reduce heat and simmer for 30 minutes until lentils are tender. Remove bayleaf and thyme.

Step 3

Add mint leaves to soup and using a stick blender, puree approximately half the soup, leaving some texture in the lentils. Return to the pot, stir in the lemon juice and season to taste. Serve soup with parsley and cheesy toasts.

Use balsamic or red wine vinegar in place of lemon juice if you don’t have any on hand.

Tomato Lentil Soup