This hearty soup has all the charm of good, healthy farmhouse food, best served before a blazing open fire, with crusty bread, some rough red wine and in the obligatory rustic ceramic bowls.
However, most of us are not on a farm, or have a big ole open fire (and it is still pretty hot where I am) but none the less, this soup is perfect midweek fare.
If you cannot source the French lentils, you can go with a green lentil which is slightly larger (and greener) than the darker hued French lentils. These lentils hold up well under some serious cooking. You really cannot replace them with split peas or red lentils. French lentils have a mild peppery flavour and are very earthy. They are great on their own when cooked with butter and seasoning.
You also need to use a cured Chorizo sausage as opposed to a fresh one. The difference is not only intensity of flavour but texture of course.
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Need
-
The Soup
- 50 Grams French green lentils
- 260 Grams water
- 200 Grams brown onion cut in pieces
- 2 cloves garlic
- 260 Grams cured chorizo sausage, sliced
- 700 Grams sweet potato, peeled and diced 2–3cm cubes
- 90 Grams Umami Paste Recipe
- 750 Grams Bone Broth or liquid stock of choice Recipe
-
Garnish
- 30 Grams lemon juice, fresh
- Zest 1 lemon, finely grated
- Italian parsley to taste, chopped
Do
- 1
Place lentils and water into the Thermomix bowl and cook 30 min/100°C/speed 1. Remove from bowl and set aside.
- 2
Place onion and garlic into the Thermomix bowl and chop 3 sec/speed 5. Scrape down sides of bowl and add chorizo. Sauté 5 min/Varoma/Reverse/speed 1.
- 3
Add remaining ingredients, including cooked lentils and cook 15 min/100°C/Reverse/speed 1.
- 4
Serve with lemon juice, lemon zest and snipped parsley to taste.
