Ingredients
- 300 g brown lentils
- 750 g water
- 1 clove garlic
- 1 brown onion, peeled and quartered
- 1 stick Celery, cut into pieces
- 20 g EVOO (olive oil)
- 3-4 bacon rashers, diced into 1cm pieces
- 100 g fresh mushrooms, diced into 1cm pieces
- 1 carrot, large, diced
- 2 potatoes, medium white, cut into 1cm cubes
- 500 g water, (water drained from soaked lentils may be re-used)
- 2 tbsp TM vegie stock
- 1 tbspVegeta (seasoning) or 1 more tbsp TM Vege stock
- 1long or 2 short cabana (cut into bite-size pieces)
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I'm cooking this todayRecipe's preparation
Soak lentils in water overnight.
Place garlic, onion and celery into bowl. Chop for 3 seconds speed 5.
Scrape down sides of bowl, add EVOO and saute for 2 minutes on 100C speed 1.
Add diced bacon rashers and diced mushrooms, saute a further 2 minutes on 100C speed 1.
Add drained lentils, 500g water (from drained lentils if reserved) and all other ingredients except cabana. Cook for 20 minutes at 100C on Reverse + speed soft.
Add sliced cabana and cook for a further 10 minutes at 100C on Reverse + speed soft.
Serve with freshly made and buttered TM bread or rolls for a yummy, hearty meal. : )
Tip
Skip adding the bacon and cabana for a great vegetarian version!
Thermomix Model
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Recipe is created forTM 31
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.
Comments
This is a wonderful hearty meal and even DD who doesn’t like mushrooms eats them in this! Thanks
Thankyou! I've used this recipe numerous times now. It's become a staple in our house.
In Germany we usually season to taste our lentil soups with a bit of vinegar. That is very yummy!
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