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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!

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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 (9%), tomato, smoked maple-cured bacon (6%) [pork, salt, maple syrup, Preservative (Sodium Nitrate)], onions, carrots, yellow split peas, spinach, green lentils (2.5%), celery, salted 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 purée, salt, thyme, English mustard [water, MUSTARD seeds, spirit vinegar, salt, splice, spice extract], smoked paprika, black pepper, red chillies, ground bay leaf.

Per 100g

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.

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