Ingredients
- 1 --- onion, (optional)
- 2 cloves garlic
- 40 gram olive oil
- 400 gram Tomatoes (diced), Tinned or Fresh
- 2 tablespoons TM vegetable stock
- 500 gram water
- 400 gram Chickpeas, Tinned or pre-soaked
- 50 gram red lentils, Rinsed (add more for a chunkier soup)
- bunch leaves Basil (fresh), Depends on how much you like
- 1/2 teaspoon chilli flakes, or fresh chilli (to taste)
- 1 tablespoon brown sugar, (optional)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Peel and quarter the onion if using, and peel the garlic.
Place into thermomix and chop for 5 seconds, speed 7.
Add in olive oil and saute for 3mins, 100oC for 3 mins.
Add the tomatoes, vegetable stock, sugar (if using), chilli flakes and the lentils. Cook for 7mins, 100oC, reverse, soft speed.
Add the chickpeas and cook for a further 5 minutes, 100oC, reverse, soft speed.
Season to taste. Pour soup into thermo server. Chop or tear the basil and stir into the soup.
Serve with your favourite crusty thermomix bread.
Garnish with a drizzle of extra virgin olive oil and some fresh basil.Note: You could use any white beans, eg. haricot, cannellini. You can also substitute flat leaf parsley for the basil.
This recipe was adapted from //eatlikeagirl.com/2007/05/17/chickpea-tomato-red-lentil-basil-soup/ that I have been making for a few years. I love it as a cold soup in summer.
smooth 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.
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