Maia Bold Bombay Curry Soup


Bold Bombay Curry Soup (Brown Rice + Mixed Lentils + Dried Cranberries + Raisins): Hearty, delicious and satisfying. The Bold Bombay Curry Soup is inspired by the rich diversity of Indian spices, which enhance the creamy cooked lentils and rice, while the dried berries add sweet and tart notes to every bite.


Brown Rice, Split Green Lentils, Split Red Lentils, Cranberries, Raisins, Spice Mix.

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  1. Best made in a Slow Cooker or Instant Pot (IP).
  2. You will need 1 cup of crushed or diced tomatoes.
  3. Rinse the lentils and berries gently under running water.
  4. Add the rinsed lentils and berries to the slow cooker or IP.
  5. Add the bag of spices & 1 tbsp of oil or MAIA ORIGINAL GHEE.
  6. Optional: You can add 1 cup chopped veggies (carrots, potatoes, peas, spinach, etc.) for a heartier one pot meal.
  7. Add 4 cups water & 1 cup crushed or diced tomatoes & stir.
  8. Check salt (adjust to your taste, 1 tsp salt is already added to the spice mix).
  9. For slow cooker:
    • Close slow cooker lid and set on High.
    • Cook on high for 4 hours until all the lentils are cooked through and soft.
    • Cook on low for 1 hour if needed.
    • Stir intermittently, add more water as needed.
  10. For IP:
  11. Close lid with vent in sealing position.
    • Cook in pressure cook mode for 15 mins.
    • Allow natural pressure release.
    • When cooked, stir and mash a little.
  12. Serve hot with a dollop of MAIA ORIGINAL GHEE and a side of rice, salad, crackers, bread or naan.


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