I made this yesterday, and it was great.  I used a few more red lentils because I didn't want it to be too thin, and probably didn't need to as it was plenty thick enough.  I used a bit less spinach because I didn't have that much - 200g is a lot! - and I too was amazed at how it disappeared into the soup.  I used korma paste - about a heaped teaspoon.  Those were all the changes I think.  It was delicious.  Thanks judydawn!

So I have now had my lovely Thermomix for two and a half weeks.  I haven't had the delivery demo yet, and this is the first weekend I have been home to enjoy it fully, so it is still early days, but I have used it every single day I think. 

When I bought it I thought the two main ways I could recoup the cost of it (eventually!) would be by baking our own bread and avoiding takeaway from the local noodle bar when I'm tired and can't be bothered cooking.  So I am very happy to report that after only a few tries I have a bread recipe we both love, and recently when we got home from work late and my partner asked, "Would you like to get takeaway?" I replied, "No thank you, I'd like to cook in my Thermomix."  Hope it lasts!

He has shown little interest in cooking with it, unfortunately.  However, he has mastered drying it up and putting it back together properly, and that will do for now.  I've read too many stories about disasters with machines that have been used without the bases, etc.  Hopefully the cooking will come.

Thanks to all the contributors to the forum, especially the regulars and experts - it's great!

Recipe Name:  Basic Bread
Book Name:  Everyday Cooking
Tweaking details:
100g buckwheat
310g lukewarm water
2 tsp dry yeast
1 tsp salt
420g bread flour
20g olive oil
I make two batches, one after the other, for my two bread tins.  Prove the first time wrapped in my Thermomat until doubled in size (takes a while - it's cold in our kitchen!) then into the tins, brush tops with water, and into the cold oven with just the oven light on.  Leave to rise again for maybe half an hour  or basically just until the dough has filled out the bottom of the tin.  Turn oven on to 200C and bake for about 35 minutes I think, or until they sound hollow.
Review:  Warning:  I don't like my bread fluffy.  So if you do, you should ignore my suggestions!  This doesn't make a super tall loaf, but respectable.  I love it.  It makes absolutely superb toast!
Score: (out of 5*) 5

Just thought I'd add that I made this with chicken breast fillet instead of fish last week and it was great.  Didn't make the sauce but did drizzle the fish, rice and veg once on the plate with soy sauce and sesame oil.  Very yummy.  Tonight I'm going to try it with Albany herring - not firm white fish, admittedly, but I like it, it's local, and I think it's worth a try.