Mighty Marmite™ and lentil soup

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Serves 4
Prep 10
Cook 20
  • 2 tbs olive oil
  • 1 onion, peeled, finely chopped
  • 1 tsp garlic, crushed
  • 1 tsp ginger, fresh grated
  • 2 large potatoes, finely diced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 200 grams brown button mushrooms, sliced
  • 2 stalks celery, sliced
  • 440 gram can brown lentils
  • 1 tbs Marmite™
  • 1 tbs lemon, juice
  • 2 cups vegetable stock
  • greek yogurt, chives and crunchy bread (to serve)

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  1. Heat oil in a frying pan. Fry onions, ginger and garlic until soft, about 3 minutes. Add the potatoes and continue to cook until tender.
  2. Add the coriander, cumin, mushrooms, celery, and cook for another 2-3 minutes. Add lentils. Season with Marmite™ and lemon juice.
  3. Add stock and leave soup to simmer for 20 minutes. Season to taste.
  4. Serve in warm bowls sprinkled with chives, yogurt and crunchy bread on the side.

Tips

  • This soup can be frozen in small containers for easy winter meals.
  • If using dried brown lentils, soak overnight in warm water. Cook for 30-40 minutes until tender.

Tips

  • This soup can be frozen in small containers for easy winter meals.
  • If using dried brown lentils, soak overnight in warm water. Cook for 30-40 minutes until tender.

Nutrition Information