Lentils are to India what the spud is to the Irish; except they are a soup-er food (hee hee)

They provide plenty of protein, cholesterol lowering soluble fibre and about twice as much iron as other legumes.

This keeps “soup-er lentil” fighting fit in his quest to rid the world of nasty soups!

Cooking Instructions:


Remove lid and place loosely on the top of the tub. Heat at 800W for 2 minutes. Remove and stir. Put back in for a further 2 minutes. Leave to stand for 1 minute.


Pour into a pan, over a medium heat bring to the boil stirring occasionally.


Water, red split lentils (8.5%), plum tomato (7.4%), maple cured smoked bacon (5.8%) [pork (98%), salt, maple syrup, sodium nitrate], onions, carrots, yellow split peas, spinach, green lentils (2.5%), celery, butter (milk), chicken & vegetable stock [salt, maltodextrin, yeast extract, rice flour, flavouring, vegetables (onion, celery, carrots), sunflower oil, spices and herbs (pepper, turmeric, parsley), sugar, chicken, chicken fat, citric acid, caramelized sugar], olive oil, lemon juice, parsley, oak smoked garlic, salt, thyme, English mustard [water, mustard flour, sea salt, turmeric, pimento], paprika, black pepper, dried red chillies, ground bay leaf.

Serving Suggestion:

PRETEND YOU’RE DINING OUT: Roasted chickpea, parsley and smoked paprika oil. Drain chickpeas really well in a sieve; toss them in a hot frying pan with a little oil until they sizzle. Meanwhile chop a good handful of parsley and mix with ½ a teaspoon of smoked paprika and a good glug of olive oil. Stir in your chickpeas and float on top of soup.

Allergy Advice

  • Gluten free.
  • Contains milk.
  • Contains celery.
  • Contains mustard.
  • May contain nuts.
  • Not suitable for vegetarians.


per 100g
  • Energy kJ 343
  • Energy Kcal 82
  • Fat 3.7
  • Of which saturates 1.4
  • Carbohydrate 7.0
  • Of which sugars 1.4
  • Fibre 1.4
  • Protein 4.6
  • Salt 0.7