Best Lentil Soup

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.