Creamy Tomato and Lentil Soup

Thermomix recipe: Creamy Tomato and Lentil Soup. Ready in 40 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 onion, quartered
• 2 cloves garlic
• 20 g olive oil
• 1 carrot, peeled and roughly chopped
• 100 g red lentils, rinsed
• 400 g canned chopped tomatoes
• 700 g vegetable stock
• 1 tsp ground cumin
• ½ tsp ground turmeric
• ½ tsp salt, or to taste
• ¼ tsp black pepper, or to taste
• 50 g cooking cream (or coconut milk for vegan)
• Fresh parsley or coriander, chopped, for garnish

Instructions

1. Add onion (1, quartered) and garlic (2 cloves) to the mixing bowl. Chop 3 sec / Speed 5.
2. Scrape down the sides of the mixing bowl with the spatula. Add olive oil (20 g). Sauté 5 min / 120°C / Speed 1.
3. Add carrot (1, roughly chopped) to the mixing bowl. Chop 3 sec / Speed 5.
4. Add rinsed red lentils (100 g), canned chopped tomatoes (400 g), vegetable stock (700 g), ground cumin (1 tsp), ground turmeric (½ tsp), salt (½ tsp) and black pepper (¼ tsp). Cook 25 min / 100°C / Reverse / Speed 1. Place the simmering basket on the lid instead of the measuring cup to prevent splatter and allow for evaporation.
5. After 15 minutes of cooking, pause the Thermomix. Scrape down the sides and bottom of the mixing bowl with the spatula to ensure even cooking and prevent sticking. Continue cooking.
6. Carefully remove the simmering basket. For a smoother soup, insert the measuring cup and blend 30 sec / Speed 5-7, gradually increasing the speed. For a rustic, chunky soup, skip this step.
7. Add cooking cream (50 g) to the mixing bowl. Cook 2 min / 90°C / Reverse / Speed 1 to heat through and combine.
8. Check seasoning and adjust salt and pepper if necessary. Serve hot, garnished with fresh parsley or coriander.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.