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–+ servings
Lentil Soup in a black bowl with a gold spoon. Bowl is sitting on a black and white checked tea towel.
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5 from 1 vote

Thermomix Lentil Soup

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.
Prep Time5 minutes
Cook Time18 minutes
Course: Dinners
Cuisine: Australian
Keyword: Lentil Soup, Soup Recipes, Thermomix Lentil Soup, Thermomix Soup
Servings: 6 people
Calories: 169kcal

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

Calories: 169kcal | Carbohydrates: 30g | Protein: 9g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 788mg | Potassium: 621mg | Fiber: 11g | Sugar: 7g | Vitamin A: 2422IU | Vitamin C: 33mg | Calcium: 70mg | Iron: 4mg