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Tuesday, September 26, 2017



2 Cups of Lentils (soak for 1-2 hours prior to cooking in cold water)

1 onion & 3 cloves of garlic

1 Jar of Tomato sauce

3 Tbs of Olive oil

1 litre of Stock of your choice

1/2 cup of rice or pasta

1/2 cup of NATIF Wattleseed

Finely chopped cubed veggies (like zucchini, carrot, peas)

NATIF Seasoning of Saltbush, Pepperleaf & Sea Parsley


Chop garlic and onion finely and fry off in some olive oil in a heavy based pot

Drain the lentils from the water and add to the onions and garlic, stir and mix together

Add the stock and tomato sauce and stir until combined.

Bring to the boil and then simmer, stirring occasionally until the lentils are almost cooked.

Add the Wattleseed and cook until Wattleseed is soft. (usually up to 10 minutes).  Add the veggies at this stage so you don't overcook them.

Cook for a further 5-10 minutes.

Add extra liquid throughout the cook if you need to.

Season with a dob of butter and some NATIF Pepperleaf, Saltbush and Sea Parsley.

Option for families: Add some pasta or rice to the pot and cook, stirring so it doesn't burn the bottom and all the liquid is absorbed.  You'll need to add more stock if adding rice or pasta.

Its good if its slightly runny like a thick minestrone.   Serve with some crusty sliced sourdough.