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Italian Hearty Lentil Soup

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Preparation time
0min
Total time
0min
Portion
4 portion(s)
Level
easy
  • TM 31
published: 2013/05/03
changed: 2013/05/10
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Ingredients

Lentil Soup

  • 2/3 Cup lentils, Red or brown soak for half-one hour
  • 1 onion, Large chopped roughly
  • 1 carrot roughly chopped, Large
  • 1 stick celery, Chopped
  • 1/2 can diced tomatoes
  • 1.8 litres chicken stock (salt reduced)
  • 3 sprigs thyme, fresh
  • 1 bay leaf
  • 1/2 Cup pasta, Elbow
  • salt pepper, To taste
  • parmesan grated
  • pinch sugar
  • dash Lemon Juice or Wine Vinegar, To taste
  • 2-3 level tablespoons Olive Oil - EVOO is best
  • 1-2 cloves garlic fresh
  • 2 heaped tablespoons parsley sprigs, Chopped
  • extra virgin olive oil, To serve
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Recipe's preparation

    Soup

  1. Chop vegetables speed six to desired size. Pour in oil and cook varoma reverse 3 for 6 minutes. Add tomatoes and continue cooking 3 minutes. Pick lentils and rinse before adding to bowl along with other ingredients except the pasta(add at halfway point)and the Parmesan. Cook on reverse 30-40 minutes speed 2-3. Serve topped with a drizzle of evoo, Parmesan and crusty bread

Tip

A variation of this soup can be made by omitting the lentils and substituting a can of canellini beans(rinsed). A couple of potatoes  thrown in then removed and mashed and stirred back in makes a lovely creamy soup.  Omit the pasta in this case.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 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.

Recipe's categories:
1st main course

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Italian Hearty Lentil Soup
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Comments

  • 20. April 2014 - 17:11

    I made this soup.. yummy..

    I added 2 cans of lentils and omitted the pasta 

    I also only used 1 L of chicken stock 

  • 8. May 2013 - 00:28

    tmrc_emoticons.~ this soup is not supposed to be thick, it is a Mediterranean style of soup that quite often has an abundance of liquid to 'sop up' with bread. It is a recipe from an Italian friend of mine and is only half the quantity which originally has 12 cups of stock!!Best quality stock should be used to boost the flavour, and of course it can be altered and added to for individuals preferences. To describe any soup as watery just doesn't make sense as soup is basically flavored water with stuff added.

  • 7. May 2013 - 20:27

    I made a half quantity of this on the weekend,and I found it a little bland.  It was nicer the next day though and it thickened up to be more like a stew.  I think I'd add some bacon, extra herbs and tomato paste next time.  Still a great healthy soup, but needs a bit of tweaking to my taste.

  • 7. May 2013 - 20:20

    Something wrong here... 1.8 litres of stock made this so watery.... Think the recipe might need a bit of a tweak

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