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4
Ingredients
4 portion(s)
Easy Chilli & Lentil Soup
- 1/3 bunch coriander
- 1 tspn Ginger powder or 5 cm cube fresh
- 1 medium onion
- 1 Red chilli (small)
- 1 clove garlic
- 30g Butter
- 1 tin Lentils drained
- 2 tablespoons Thermomix veggie stock
- 1/2 level teaspoon Cardamom (optional)
- 1/2 level teaspoon tumeric
- 600 grams water
- 1/2 can Coconut cream (or quantity desired)
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6
35min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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9
5
Recipe's preparation
- 1. Add coriander, chop 5 seconds, speed 7, set aside as a garnish
2. Add onion, garlic, chilli and ginger, chop 10 seconds, speed 5. Scrape down sides of mixing bowl.
3. Add butter, sauté 3 mins, 120C, speed 1.
4. Add lentils, cardamom, tumeric, veggie stock and water, cook 20 mins, 100C, speed 1.
5. Add coconut milk and blend 1 min/speed 5 increasing gradually to speed 9.
6. Serve with chopped coriander.
10
Accessories you need
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Spatula TM5/TM6
buy now
11
Tip
1. Any colour lentils can be used. I used brown.
2. Add coconut milk to suit personal taste.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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