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4
Ingredients
Curried lentil and pumpkin soup
- 2 tsp olive oil
- 1 onion, chopped
- 160 g dry lentils
- 500 g pumpkin, peeled and cubed in 2cm
- 1 level tbsp curry powder
- 2 tablespoon TM Vege Stock Paste
- 1000 g water
- 100 g frozen spinach leaves
- 1 level tbsp tomato paste
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6
1h 0min
Preparation 15minBaking/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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5
Recipe's preparation
- 1. Chop onion 3sec/speed 5.
2. Add oil, saute 3min/120deg/speed 1.
3. Add curry powder, cook 1min/100deg/speed 1.
4. Add pumpkin, lentils, water, stock paste, spinach and tomao paste. Cook 45mins/100deg/reverse speed 1.
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Accessories you need
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Spatula TM5/TM6
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11
Tip
Thanks to Weight Watchers
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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