This hearty Thermomix Lentil Soup can be ready to enjoy in under 30 minutes! It is packed with flavour, family friendly and you can also freeze any leftovers for a quick and simple meal.
This Lentil Soup is one of my go to make ahead meals. I love that it can be put together and cooked in under 30 minutes and one batch is enough to feed my family of five with enough leftover for lunches the next day.
You will also love:
- Versatile – you can mix up the veggies you use in this soup based on what is in season and what you have in your fridge.
- Budget friendly – This soup is perfect for using up leftover veggies instead of throwing them into the bin!
- Quick to prepare – ready in 30 minutes, this is the ultimate weeknight meal!
- Freezer safe – Make a batch and store in the freezer for up to three months for a quick and satisfying meal.
Ingredients
Please note you will find the full list of ingredients and method in the recipe card below.
- Vegetable Stock – you can use pre-made vegetable stock or alternatively add 30 grams of vegetable stock paste to 800grams of water.
- Diced Tomatoes
- Garlic
- Brown Onion
- Capsicum
- Zucchini
- Carrots
- Celery
- Dried Mixed Herbs
- Cornflour
- Red Split Lentils
Method
Step 1. Chop the onion and garlic cloves.
Step 2. Add the zucchini, carrots, celery and capsicum and mix until desired size.
Step 3. Cook to soften the vegetables.
Step 4. Add the crushed tomatoes, lentils, dried mixed herbs, cornflour and stock and cook.
Step 5. Add the beans and cook.
Step 6. Divide between bowls and enjoy!
Hints and Tips
- Use either store bought vegetable stock or substitute with 800grams of water and 30 grams of vegetable stock place.
- You can omit/add or substitute vegetables to this recipe based on eating preferences and also what vegetables you have on hand.
- This soup is also great with corn kernels, peas, broccoli or potato too.
- For a ‘meatier’ option, you can add cooked shredded chicken or bacon.
- At the end of the cooking time, skim the top of the soup to remove the bubbles/oil which may have come to the surface.
- This soup is best stored in an airtight container in the fridge and enjoyed within 7 days.
- Freeze any leftovers for up to two months.
No, you do not need to soak the lentils before making this Lentil Soup recipe.
It is important to not overcook your soup, a longer cooking time will result is soft and mushy lentils.
More Thermomix Soup Recipes:
- Vegetable Soup
- Potato Bacon and Leek Soup
- Simple Chicken Noodle Soup
- Easy Chicken Tortilla Soup
- Thermomix Minestrone Soup
- Thermomix Tomato Soup
- Thermomix Chicken Soup
- Thermomix Cauliflower Soup
- Thermomix Spicy Tomato and Vegetable Soup
Thermomix Lentil Soup
Equipment
- 1 x Thermomix
Ingredients
- 800 grams Vegetable Stock see recipe notes
- 400 grams Crushed Tomatoes
- 150 grams Split Red Lentils
- 10 grams Extra Virgin Olive Oil
- 2 Garlic Cloves
- 50 grams Brown Onion
- 100 grams Zucchini chopped into 3cm pieces
- 100 grams Red Capsicum Chopped into 4cm strips
- 30 grams Celery chopped into 3cm pieces
- 50 grams Carrots chopped into 3cm pieces
- 80 grams Beans halved
- 1 tablespoon Cornflour
- 1 tablespoon Dried Mixed Herbs
- ¼ teaspoon pepper
- ¼ teaspoon salt
Instructions
- Cut the onion into quarters and add the peeled garlic cloves to your Thermomix bowl.
- Roughly cut the zucchini, carrot, capsicum and celery into 3 cm pieces and add to your Thermomix bowl. Mix for 6 seconds, speed 4. For more finely grated vegetables, mix for a further 3 seconds, speed 4. Scrape down the sides of the bowl.
- Add the extra virgin olive oil and cook for 3 minutes, varoma, speed 2.
- Scrape down the sides of the bowl and add the crushed tomatoes, stock, lentils, dried mixed herbs and cornflour. Cook for 10 minutes, 100 degrees, speed 2 REVERSE.
- Add the green beans which have been cut into 3cm pieces and cook for a further 5 minutes, 100 degrees, speed 1 REVERSE.
- Serve
Notes
-
- Use either store bought vegetable stock or substitute with 800grams of water and 30 grams of vegetable stock place.
- You can omit/add or substitute vegetables to this recipe based on eating preferences and also what vegetables you have on hand.
-
- This soup is also great with corn kernels, peas, broccoli or potato too.
-
- For a ‘meatier’ option, you can add cooked shredded chicken or bacon.
-
- At the end of the cooking time, skim the top of the soup to remove the bubbles/oil which may have come to the surface.
-
- This soup is best stored in an airtight container in the fridge and enjoyed within 7 days.
-
- Freeze any leftovers for up to two months.
Nutrition
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