Serves 4, Cook Time: 45mins.

Ingredients:

• 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

Directions:

1. Add the onions, carrot, celery, garlic, thyme and salt to a blender or food processor. Process to chop finely.

2. 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.⁠

3. Add the tomatoes and broth, cover and bring to a boil.⁠

4. Remove cover, reduce heat to a simmer and stir in lentils. Simmer until the lentils are soft or about 20-25 minutes⁠.

5. Serve topped with Parmesan cheese and crusty bread, if desired.⁠

Ingredients:

• 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.

Directions:

1. Start by cooking off the celery, carrot, garlic, ginger, onion and turmeric, until soft and fragrant

2. Add the bone broth, the shredded chicken, chicken stock, Rosevale Lentils and 500ml extra of boiling water and simmer away until lentils are cooked.

Servings per pack: 8 approx.

Serving Size: 100g