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Best Lentil Soup

Rich tomato and lentil soup, with kale and notes of curry, cumin and thyme.
Ingredients
  • 75ml extra virgin olive oil
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 4 garlic cloves minced
  • 2 tsp ground cumin
  • 1 tsp curry powder
  • ½ tsp dried thyme
  • 800g (2 tins) chopped tomatoes
  • 250g dried brown lentils, rinsed
  • 1.5L water
  • 40g MAGGI® Vegetable Booster
  • 250g chopped fresh kale, stalks removed
  • 1-2 tbsp lemon juice, to taste
  • Freshly ground black pepper & salt
Preparation
  • 1
    Warm the olive oil in a large heavy bottom pot over medium heat.
  • 2
    Add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent,
  • 3
    about 5 minutes.
  • 4
    Add the garlic, cumin, curry powder and thyme.
  • 5
    Cook about a minute then add the tomatoes and cook for a further 2-3 minutes.
  • 6
    Pour in the lentils, water and add the MAGGI® Vegetable Booster.
  • 7
    Season with freshly ground black pepper.
  • 8
    Raise heat and bring the mixture to a boil.
  • 9
    Simmer for 25-30 minutes, or until the lentils are tender.
  • 10
    Transfer 2 cups of the soup to a blender and blend till smooth then add back into the soup.
  • 11
    Add the chopped kale and cook for 5 more minutes.
  • 12
    Remove the pot from the heat.
  • 13
    Stir in the lemon juice.
  • 14
    Taste and season with salt, ground black pepper and lemon juice according to taste.
Substitute with silverbeet or baby spinich instead of kale Add a dash of Apple Cider Vinegar For a non-vegan/vegetarian option

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