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Soak lentils for 1 hour.
Sauté onions, garlic and ginger with bay leaf in olive oil until translucent. Add carrots, beetroot and lentils and sauté for 5 mins
Add 2 cubes of MAGGI® Chicken Bouillon, 4 cups of beetroot juice and 1 rosemary stem. Leave to simmer for 20 mins and cover with the lid.
Garnish with green onions and drizzle olive oil.
Serving Tip: Serve with chopped chili, vinegar, garlic, lemon juice and olive oil.
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