Rosevale Lentils are grown and packaged on the Yorke Penninsula in South Australia and certified gluten free!
High in fibre, protein and low in fat, whole red lentils are wonderful when used in a salad, curry or a Dahl. Unlike split lentils, they do not melt away into the dish; they stay whole after cooking so you can enjoy the texture and taste!
Rosevale Lentils is an Australian Company.
Serves 4, Cook Time: 45mins.
- 2 cups onion, diced
- 1 cup celery, diced
- 2 cups carrot, diced
- 2 cloves garlic
- 1 tsp dried thyme
- 1/2 tsp salt
- 2 tbsp olive oil
- 1 cup crushed tomatoes
- 1 litre Vegetable or Chicken broth
- 2 cups Rosevale Red lentils
- Parmesan, optional
Add the onions, carrot, celery, garlic, thyme and salt to a blender or food processor. Process to chop finely.
Heat olive oil in a medium pot over medium heat. Add the vegetables, stir to coat, and cook for about 6 minutes or until just starting to soften.
Add the tomatoes and broth, cover and bring to a boil.
Remove cover, reduce heat to a simmer and stir in lentils. Simmer until the lentils are soft or about 20-25 minutes.
Serve topped with Parmesan cheese and crusty bread, if desired.
- 2 tsp Olive Oil or Coconut Oil
- 1 Onion, diced
- 4 cloves Garlic, sliced
- 1 Carrot, diced
- 2 Celery stalks, diced
- 2cm piece of Ginger, grated
- 1cm piece of Turmeric, grated
- 500ml Chicken Broth
- 1/2 cooked Chicken, shredded
- 2tbs dry Chicken Stock
- 1 cup Rosevale Lentils
- Crusty Bread to serve.
Start by cooking off the celery, carrot, garlic, ginger, onion and turmeric, until soft and fragrant
Add the bone broth, the shredded chicken, chicken stock, Rosevale Lentils and 500ml extra of boiling water and simmer away until lentils are cooked.
100% South Australian Grown Lentils.
Servings per pack: 8 Approx.
Serving Size: 100g
|Per Serve||Per 100g|
|Fat - Total||2.0g||2.0g|