Earthy and warming, this soup is so very much more delicious than the worthy but dull dish conjured by its name. We're cooking the Puy lentils beyond their usual firm nuttiness so that we can blitz them into a smooth puree along with some other flavour-boosters like dried porcini mushrooms, red wine, thyme and soy sauce (gluten free), finishing with a dollop of Greek yoghurt. 
Puy lentils, celery, garlic, carrot, onion, porcini mushrooms, tomato paste, red wine, vegetable stock (Massel), thyme, soy sauce (gluten free), yoghurt, salt, pepper, olive oil.
CONTAINS:
Dairy, Soy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G (RAW)PER 250 ML SERVE
ENERGY282.1kj 
PROTEIN3.9g 
FAT TOTAL1.7g 
- SATURATED0.5g 
CARBS7.1g 
- SUGARS2.4g 
SODIUM428.6mg 
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

TO REHEAT INDIVIDUAL AND SMALL: defrost before reheating.  Empty into a saucepan and place over a gentle heat, stirring occasionally till piping hot (70C); or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally until piping hot throughout. 

DEFROST INFORMATION: Suitable for freezing. Defrost before reheating. Defrost overnight in the fridge. For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process. Once defrosted, keep refrigerated and consume within 48 hours.

Cooking instructions are guidelines only.  Microwave times checked in a 900W oven.  Microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.

 

 
Serve with an extra swirl of yoghurt and warm Iggy's sourdough.