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

    METHOD

    • 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.

    CHEF'S TIP

    • Substitute with silverbeet or baby spinich instead of kale
    • Add a dash of Apple Cider Vinegar
    • For a non-vegan/vegetarian option