What you need

1 tbsp macadamia oil
1 onion
1 celery stalk
1 large carrot
1 clove garlic
2 tbsp dried bush tomatoes (or 1 tbsp ground bush tomato)
1 cup brown lentils
1 can chopped tomatoes
1˝ litres chicken stock (or vegetable stock)
2 Lemon Myrtle leaves (bay leaves can be substituted)
1 tsp Salt bush leaves
˝ tsp Dorrigo pepper
salt to taste


What to do

Finely chop all vegetables. Place bush tomatoes into pestle and mortar and work into a paste.

Heat oil in large saucepan, add vegetables and sauté until softened. Add bush tomato paste, chicken stock, and tinned tomatoes, mixing well.

Add lentils, Lemon Myrtle leaves, Salt bush, Dorrigo pepper and salt. Bring to boil, reduce heat and simmer for about 1 hour. Check to see if lentils are tender, remove leaves. Blend in a processor until fairly smooth. I like to retain a little of the texture of the lentils and vegetable)

Return to saucepan and reheat, Serve sprinkled with freshly chopped parsley and chunky bread.