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Best Lentil Soup
Rich tomato and lentil soup, with kale and notes of curry, cumin and thyme.
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
40g MAGGI® Vegetable Booster
250g chopped fresh kale, stalks removed
1-2 tbsp lemon juice, to taste
Freshly ground black pepper & salt
Warm the olive oil in a large heavy bottom pot over medium heat.
Add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent,
about 5 minutes.
Add the garlic, cumin, curry powder and thyme.
Cook about a minute then add the tomatoes and cook for a further 2-3 minutes.
Pour in the lentils, water and add the MAGGI® Vegetable Booster.
Season with freshly ground black pepper.
Raise heat and bring the mixture to a boil.
Simmer for 25-30 minutes, or until the lentils are tender.
Transfer 2 cups of the soup to a blender and blend till smooth then add back into the soup.
Add the chopped kale and cook for 5 more minutes.
Remove the pot from the heat.
Stir in the lemon juice.
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
Caramel Pear Upside Down Pudding
Cinnamon Panna Cotta with Pistachio Nougat
Romani Chicken and Dumplings
Lamb Rack with Parsnip Mash & Minted Lamb Jus
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