Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Soups => Topic started by: Delightful Den on June 13, 2013, 02:10:19 pm
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Name of Recipe: Red Lentil and Chickpea Soup
Number of People: 4
Ingredients:
15g EVOO
15g butter
2 onions peeled and quatered
2 cloves garlic peeled
1 Carrot roughly chopped
1 stick Celery roughly chopped
1/4 - 1/2 large zucchini roughly chopped
1/2 red capsicum roughly chopped
2 Tbsp tomato paste
1 cup red lentils washed and drained
1/4 tsp oregano
1 bay leave
2 Tbsp TM veggie stock
Water to fill to 2 litre mark
400g can chickpeas rinsed and drained
1 Tbsp red wine vinegar
Salt and pepper to taste
200 g greek feta (sheep's milk if you can get it)
1/4 cup fresh oregano
Preparation:
Add all vegetables to *: and chop speed 5 for 7 seconds. Put tomato paste, EVOO and butter into *: cook veroma speed 1 for 6 minutes. Add lentils, herbs, veggie stock paste and water to 2 litre mark. Cook 100 :-: speed 1 for 60 minutes. Check seasoning.
Add drained chickpeas and red wine vinegar, cook a further 5 minutes 100 :-: speed 1.
Garnish bowls of soup with crumbled feta, oregano and a drizzle of EVOO.
members' comments A lovely soup
Katiej - I didn't have any fresh oregano to add to the garnish, so I substituted some little bits of crispy bacon. The feta and bacon worked really well together and added to the soup.
Berry - I used brown lentils as that's what I had on hand and just soaked them for a couple of hours prior.
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That looks like a thick and tasty soup Den - on my 'to try' list
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Bonsai this is one of DW's favorites. The chickpeas and red lentils make this a very hearty soup suitable as meal on its own.
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Lovely recipe DD and I would compliment you on your photo but the three moderators are not able to see some photos. :-\
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Thanks DD... Looks a fabulous recipe and ill be making it either today or over the weekend..:)
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No photo CC I forgot to take one when I dished up. I am planning on having the east of it in a few days and will try to remember to take a photo.
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Judy came for lunch today and we had this soup along with Maddy's parmesan bread.
Delicious and very healthy. We all enjoyed it, thanks for a great recipe Den.
I didn't have any fresh oregano to add to the garnish, so I substituted some little bits of crispy bacon ;D
The feta and bacon worked really well together and added to the soup.
Judy did comment I gave her the biggest bowl of soup she had ever seen!
(Just standard size portions here :D)
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I really enjoyed this Den, Katie was right about the size of the bowl and I probably won't want anything else now for the rest of the day! Loved her garnish of crispy bacon too.
You must take a photo of this soup when you have the leftovers Katie - that is if there were any!
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It is overcast here today so this may be on the menu. Today or tomorrow for sure.
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I really enjoyed this Den, Katie was right about the size of the bowl and I probably won't want anything else now for the rest of the day! Loved her garnish of crispy bacon too.
You must take a photo of this soup when you have the leftovers Katie - that is if there were any!
Yes there are left-overs Judy!
I've placed the pork chops I was intending to cook for dinner into the freezer, as we are both still full from lunch and won't need a big dinner now.
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sounds yummy, will make
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This is absolutely delicious! Just exactly my taste and not too thick. Am starting some cheats sourdough bread tonight so will take a pic tomorrow night. Thanks DD :-*
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Glad that you enjoyed it CP. :) It is a favourite in our house. I made some on Monday night for tea and then froze the rest for future meals.
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We had this last Thursday. I had made it for when we got back from our country drive down your way DD. it was lovely, and then the leftovers were even better the next day. It was lovely and filling.
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Glad you enjoyed it Cookie. :) Any time your are down this way feel free to pop in for a cuppa. :)
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Thanks. Will let you know next time.
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I just made this for the first & it's soo good, very tasty & filling.
Thank you :)
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Welcome to the forum Janviv. Lovely to see you posting.
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Made this tonight.We all loved it,DS said it was the best soup ever ;D A great soup to eat when the weather is foul.
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It is lovely CC, I made this one and froze it to take over to Melbourne to vegetarian DD when I was last there.
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It is lovely CC, I made this one and froze it to take over to Melbourne to vegetarian DD when I was last there.
Let me guess Judy, the weather in Melbourne was suitably foul? :)
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Wasn't bad in Melbourne Deb but the first day in Ballarat was horrendous which was a shame as they had a spring fair on around the lake and we nearly got blown away and drowned by the rain at the same time. The next day was fine, terrible luck for the stall holders.
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Made this today, was really nice and healthy. Made heaps for DH (freezer meals for work). :D
(http://i260.photobucket.com/albums/ii26/ragdoll128/Very%20New%20Savoury/IMG_6912-2_zps21b49587.jpg) (http://s260.photobucket.com/user/ragdoll128/media/Very%20New%20Savoury/IMG_6912-2_zps21b49587.jpg.html)
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I'm glad that everyone is still enjoying this soup. :) I found some in the freezer the other day when I was looking for something quick and light. It really hit the spot.
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Lovely to see you posting DD.
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Yes, where have you been. I hope all is well.
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This looks brilliant. thanks
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Welcome back Den, hope all is well.
Thanks for bumping this JulieO, I've got some leftover lentils and chickpeas in the fridge I was going to throw out but probably have enough for a half batch of this. The only ingredient I don't have is the celery so will have to do without.
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Yes, where have you been. I hope all is well.
Nice to see you back DD
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I love this soup, perfect for the weather now. thanks for sharing.
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This is seriously good soup..... I used brown lentils as that's what I had on hand and just soaked them for a couple of hours prior.
So hearty and filling and delicious!
About to make my second batch for the week. Thanks for an awesome recipe :)
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Hello Everyone,
I have been lurking on the forum for a while since posting my initial 'hello to the forum' messages and I have been making again a number of my early efforts. Mainly because they were all so good and I wanted to make sure that the original successes weren't just a fluke. Surely the TMX couldn't be that good, could it?
I wanted to try another dish however you will see from my other posts that my food selections are normally 'hot' dishes and this wasn't going to be any different so I have modified the ingredients slightly. Oh, and because I once again went shopping before deciding on a dinner recipe so I sort of had to use what was in the fridge - will I ever learn? ;)
Here is my subtle take on this fantastic recipe;
Name of Recipe: Red Lentil and Chickpea Soup
Number of People: 4
Ingredients:
15g EVOO
15g butter
2 onions peeled and quatered (I used Red Onions)
2 cloves garlic peeled (I used 4 - scared of Vampires and garlic is supposed to be good for keeping them away :-) )
1 Carrot roughly chopped (I used 2)
1 stick Celery roughly chopped
1/4 - 1/2 large zucchini roughly chopped
1/2 red capsicum roughly chopped (I used 2 Birdseye Chillies instead - deseeded)
2 Tbsp tomato paste
1 cup red lentils washed and drained
1/4 tsp oregano
1 bay leave
2 Tbsp TM veggie stock (I haven't managed to make any of this yet but I used a Knorr Pepper infused stock pot)
Water to fill to 2 litre mark
400g can chickpeas rinsed and drained
1 Tbsp red wine vinegar (Erm I used 1/3 bottle of Estevez Pinot Noir from Chile - 2009 - Oh so good......OMG damn good!)
Salt and pepper to taste
200 g greek feta (I went with creme fraiche just to behave - well, to compensate for the bottle of wine that I will no doubt have to drink)
1/4 cup fresh oregano
WOW - how good did this smell whilst it was cooking. The smells were wafting all the way out to the back garden where I was having another chimenea fire - well there are a load of fallen leaves and an old fence that needs getting rid of before the folks return back from Tenerife which means I will have to share the TMX duties with the Youtube taught goddess of the kitchen!
I have added some pictures, not that they show a great deal, but there is one picture that tells the story perfectly. I can't wait to get back to Australia and have my Fiancé with me as these dishes are just far far far too good to eat on your own!
Thank you for this recipe, it was fantastic and I have got dinner for the next few nights. The chillies add a really good kick and the creme fraiche adds a nice edge to those chillies. If you like this recipe then my variation could well be another option to attempt. Personally, I can't wait to get out to Brisbane and Mrs Rotorchef to be so that we can make some of the amazing breads to have with this dish as I think that fresh hot bread with melted butter, a chunk of strong cheese and this soup is about as good as it is going to get!
Thanks for sharing.
TTFN
RC
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Nice to see you are trying and enjoying our recipes RC. Putting your own touch on them makes them your own, we all love to fiddle with recipes. Hopefully your fiance will love using it as much as you do.
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RC your adaptions sound great, particularly adding a little chilli.
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I like your tweeks RC. Unfortunately my DW is not a pepper/chilli lover and she hates it when i 'mess' with food that she likes, so I won't be able to try these.
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I made this for our dinner tonight.Its a delicious soup.
I cooked it for the hour at the 98c temperature and it bubbled gently at this setting.
The recipe can be found here (http://www.forumthermomix.com/index.php?topic=13407.0).
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It is warming up here, but I still like my soup. Thanks DD and CC. :D
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Thanks CC - good to know the tweaks for TMX5. :D
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We really enjoy this soup as per the original recipe but will give your twist on it a go RC as we love food with a bit of heat.
I can never have too many soup recipes :D
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I left out red capcsicum and subs carrot with pumpkin. All the prep in TMX then to pressure cooker for 15 minutes. At the end we added some baby spinach and serve with haloumi cheese. Yum!
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I can imagine that it was lovely.
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I can imagine that it was lovely.
Lovely soup indeed, DD had second serve :D