A warming bowl of delicious spicy soup that is quick to make but has a ridiculously long list of ingredients.
The recipe is very versatile and the sweet paprika can be swapped with smoked sweet paprika, next time I make this soup I'll add a chopped carrot to give a more interesting texture and I'll cut down on the amount of lentils.
Lentils aren't a pulse I usually cook with but they're only about £1.00 a bag, are super good for you, don't require any soaking and can be used to thicken stews and soups.
The mixed seeded bread is made in the Thermomix and I'll post the recipe for this over the next few weeks.
The original soup recipe is in the UK Thermomix Basic Cook Book.
Adapted recipe - conventional method below.
Serves 4
Ingredients:
- 1 red onion peeled and halved
- 40g olive oil
- 1 tsp grated fresh ginger
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp sweet paprika
- ¼ tsp ground black pepper
- ½ tsp cinnamon
- ½ tsp turmeric
- ½ tsp ground coriander
- ⅛ tsp chilli powder
- pinch of chilli flakes
- ¼ tsp freshly ground nutmeg
- 750g chicken stock
- 2 tbsp vegetable stock concentrate
- 100g red lentils
- 2 x 400g cans tinned crushed tomatoes
Place the onion into bowl with the olive oil and chop for 3 secs/speed 5.
Sauté 3 min/120/speed 1.
Add all spices to the bowl and cook for 1 min/100/speed 1.
Add stock, lentils and tomatoes to TM bowl.
Cook for 25 minutes at 100/reverse/speed 1.
Conventional Method:
Add the olive oil to a deep pan, now add the chopped onion. Cook until the onion is softened but not coloured.
Add the spices and cook for 1 minute to release the flavours.
Add 750ml water and a couple of vegetable stock cubes to the pan. Stir in the lentils and tinned tomatoes.
Cook gently for 25 to 30 minutes or until the lentils are cooked.
TIP: fresh ginger can be frozen unpeeled, grate whilst frozen.
