Lentil Soup

Name: Lentil Soup
Ingredients: 2 tablespoons extra virgin olive oil; 1/2 cup chopped onion; 1/4 cup chopped red bell pepper; 2 cloves garlicfinely chopped; 7 cups water; 1 cup dried brown lentils; 1 MAGGI Chicken Flavor Bouillon Tablet; 1 teaspoon white wine vinegar; 1 package (10 ounces) frozen chopped spinach or kale; 1/2 cup quick-cooking brown rice

Maggi

Lentil Soup

Level

Easy

Prep

15 min

Cook

45 min

Servings

4 to 6 servings

This Lentil Soup is packed full of nutrition with high levels of vitamin A and iron - and flavor. Lentils, kale or spinach and brown rice combine to make this a hearty vegetarian main dish or soup starter.

The Secret Ingredient

Bouillon

Chicken Bouillon 6 Hard Tablets

Ingredients

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2 tablespoons extra virgin olive oil
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1/2 cup chopped onion
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1/4 cup chopped red bell pepper
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2 cloves garlic, finely chopped
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7 cups water
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1 cup dried brown lentils
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1 MAGGI Chicken Flavor Bouillon Tablet
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1 teaspoon white wine vinegar
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1 package (10 ounces) frozen chopped spinach or kale
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1/2 cup quick-cooking brown rice

Make It

Step 1

Heat oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 5 to 7 minutes or until vegetables are tender.

Step 2

Add water, lentils, bouillon and vinegar; bring to a boil. Reduce heat to medium; cover. Cook for 18 to 20 minutes or until lentils are tender.

Step 3

Stir in spinach and rice; cover. Return to boil. Reduce heat to low; uncover. Cook, stirring occasionally, for 15 to 20 minutes or until rice is tender.