This Recipe Serves 8.

• 300g Brown Onions (3 large)
• 200g Lentils Dry (Red or Green)
• 400g Potatoes (4 large)
• 200g carrots (2 large)
• 2 litres Beef Stock (can substitute veg or chicken)
• 5g Black Pepper – suit to taste
• 10g Olive Oil

1. Slice or chop onions then sauté in olive oil in a large pot.  This should take around 10-15 minutes, be careful not to burn the onions, keeping heat down low.  Onions should be translucent with no colour.
2.  Cut potatoes and carrots into 2cm sized pieces and add to onions stirring so they don’t stick to pan.  You can leave the skins on for more nutrition.  Cook for another couple of minutes so they start to take on some of the onion flavour.  You can incorporate some pepper at this stage.
3. Soak dried lentils in water for around 10 mins in a bowl. Drain fully afterwards.
4. Pour in your stock and bring to the boil.  Add lentils, turn down heat and simmer for around 1 hour.  Make sure you keep checking and stirring on occasion.  Add more black pepper to taste.

To add extra flavour try adding some dried thyme or oregano during the cooking process.

If you like celery in your soups or want to add another vegetable for added nutrition and taste, simply add celery and reduce the amount of potato and carrot.

Please note, we have used off the shelf standard beef stock to calculate the nutritionals of this recipe. To reduce the sodium level, we suggest you substitute standard stock for a low salt variant.

We'd love to know what you think of this recipe.
Please email your feedback to sharrelle@weightloss.com.au.

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