Lentil Soup
Hearty brown lentil soup with carrots, celery and tomato, finished with olive oil, parsley and lemon.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
A pot of lentil soup is one of the most satisfying meals you can make from the pantry: brown lentils, carrots, celery, onion and tomato simmered in a savory broth with cumin and a little smoked paprika. A squeeze of lemon and a drizzle of olive oil at the table wake up all the flavors.
The Thermomix® TM7™ chops the vegetables into small, chunky pieces, sautés them with the spices and then cooks the lentils on reverse at soft speed, so they turn tender but keep their shape. It is vegan as written, it costs very little, and it tastes even better on day two.
Made in the Thermomix® TM7™
Lentil Soup
Makes: About 1.7 L (7 cups)
- Prep15 min
- Cook40 min
- Total55 min
- Serves6
Ingredients
To serve
Instructions
- Place the onion, carrots, celery and garlic in the mixing bowl and chop 4 sec/speed 4, for small, chunky pieces. Scrape down the sides with the spatula.
- Add the olive oil and sauté 5 min/120°C (250°F)/reverse/speed 1.
- Add the cumin, paprika and thyme and sauté 1 min/120°C (250°F)/reverse/speed 1.
- Add the lentils, tomatoes, broth, bay leaf, salt and pepper. Place the simmering basket on the lid instead of the measuring cup and cook 30 min/100°C (212°F)/reverse/speed soft, until the lentils are tender but hold their shape.
- Remove the bay leaf, stir in the lemon juice, taste and adjust the salt.
- Serve in bowls with a drizzle of olive oil, chopped parsley and a lemon wedge.
Tips
- Older lentils take longer to soften. If yours are still firm after step 4, cook 5 to 10 min more at the same setting.
- Use brown or green lentils for this soup. Red lentils fall apart and give a smooth, thick soup instead.
- Stir in a big handful of baby spinach in step 5 for extra green. The soup keeps 5 days in the fridge and 3 months in the freezer; thin it with a little broth when you reheat it.
