Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Soups => Topic started by: courton on June 13, 2015, 04:45:46 am
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This is a recipe distributed by my wonderful TMX consultant, Lynette McDonald, who in turn, attributes the recipe to Maria Stuart. Thank you Maria. The soup is delicious. Added bonus: vegetarian and filling!
Ingredients
200g French Green Lentils
100g Parmesan- large cubes
50g olive oil or butter
1 clove Garlic, peeled
1 large Leek or 2 small cut into approx 3 cm chunks
4 sprigs Thyme
Handful Italian Parsley
2 Carrots, peeled cut into 3
250 g Sweet Potato, peeled cut into large chunks
Few handfuls of baby Spinach or shredded Silverbeet
1.2 litres water
TM Vegetable Stock concentrate Freshly ground black pepper
Juice of one lemon
Method
Place TM Basket into TM Bowl and set scales – weigh lentils remove TM basket and soak lentils in cold water.
Place parmesan into TM Bowl and set to speed 9 for 5 seconds – remove from TM Bowl and place in small serving dish.
Place parsley into TM Bowl – speed 7 for 10 seconds – remove from TM Bowl and set aside
Place carrots and sweet potato into TM Bowl - speed 4 for 7 – 10 seconds till evenly chopped – remove from TM Bowl and set aside
Place garlic into TM Bowl – speed 5 for 5 seconds leave in TM Bowl.
Place leek into TM Bowl – Speed 4 for 7 seconds
Add olive oil or butter and set timer to 8 minutes, temperature 100* speed 1 reverse with MC in lid
Add strained lentils, carrots, sweet potato, water, stock concentrate and thyme sprigs to TM Bowl, set timer for 40 minutes, temperature 100* speed 1.5 reverse
Remove lid and using TM Spatula – remove thyme stalks (they should appear when you mix the soup upwards in the TM Bowl)
Add chopped parsley, black pepper to taste and lemon juice – If using shredded silverbeet, add this now. Place lid on TM Bowl and mix speed 1.5 reverse for 10 seconds (if necessary you can cook silverbeet for a few minutes) If using baby spinach leaves, place a small handful into each bowl you are going to serve.
Pour soup onto baby spinach leaves and sprinkle with parmesan.
Enjoy.
NOTE: lentils require shorter cooking time if they have longer soaking time prior to cooking
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That sounds nice courton, just need to buy a couple of items and this will be my next soup.
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Thanks for sharing with us the recipe Courton.And thank you Maria.
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Are they puy (??) lentils that you would use for this? I love the sound of it, thanks.
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Yes it is cookie but in woollies they are sold as French green lentils.
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I made this last night courton and have just had it for lunch with a freshly made sour dough crumpet.
It's a nice, hearty soup - thanks for sharing Maria's recipe with us.
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Thanks Courton. I will get some and try the recipe.
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Good to hear Judy.
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We had this tonight with Katie's Cheese and Chilli bread. The soup is really tasty.( so is Katie's bread of course) I soaked the lentils for several hours and they were well cooked during the allocated time.
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I also made it for the second time this week. When I first read the recipe ingredients it didn't sound that tasty, but the lemon and the cheese makes it really delicious.