Curried Red Lentil Soup

Name: Thermomix recipe: Curried Red Lentil Soup
Prep time: 10 min
Cook time: 25 min
Ingredients: 2 Tablespoons curry powder; 1 brown onion quartered; 2 cloves garlic; 40 Grams fresh ginger peeled; 1 red chilli cut in pieces; 1 capsicum/bell pepper cut in pieces; 2 Tablespoons Extra Virgin Olive Oil (EVOO); 2 Teaspoons pink salt flakes; 4 Cups water; 2 Cups red lentils; 140 Grams tomato paste; 400 Grams coconut cream; 400 Grams tinned borlotti beans, drained; fresh coriander or cilantro to garnish; limes wedges to serve; pot set yoghurt to serve

Make on Fresco

Serves 4 Prep Time 10 minutes Cook Time 25 minutes Rated: Print

A quick, flavour-packed curried lentil soup that’s hearty, nourishing and perfect for an easy weeknight meal.

When you need something warm, comforting and deeply satisfying without spending hours in the kitchen, this curried lentil soup is the answer. Made with pantry staples and fragrant spices, it comes together quickly but tastes like it has simmered all day.

Lentils make this soup naturally hearty and nourishing, while the curry spices add depth and warmth. It’s the kind of recipe you’ll come back to again and again, simple enough for busy weeknights but delicious enough to serve to friends with some good bread on the side.

Serving Suggestions
Serve with warm naan or flatbread for dipping.
Top with a spoonful of natural yogurt or coconut yogurt.
Sprinkle with fresh coriander and a squeeze of lime.
Drizzle with chilli oil for a little heat.
Serve alongside toasted sourdough or crusty bread.
Add a swirl of coconut cream for extra richness.
Pair with a simple cucumber and herb salad.
Top with crispy fried shallots for texture.

Need

2 Tablespoons curry powder
1 brown onion quartered
2 cloves garlic
40 Grams fresh ginger peeled
1 red chilli cut in pieces
1 capsicum/bell pepper cut in pieces
2 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
2 Teaspoons pink salt flakes BUY
4 Cups water
2 Cups red lentils
140 Grams tomato paste
400 Grams coconut cream Recipe
400 Grams tinned borlotti beans, drained
fresh coriander or cilantro to garnish
limes wedges to serve
pot set yoghurt to serve Recipe

Do

1: Place curry powder, onion, garlic, ginger, chilli, capscium and EVOO into the Thermomix bowl and chop 8 sec/speed 5.
2: Sauté 5 min/Varoma/speed 1.
3: Place all remaining ingredients into the Thermomix bowl except garnishes and cook 20 min/100°C/speed 1/pulse.
4: Serve with any or all of the garnishes, add flat bread for scooping or stir through a handful of spinach to get the hit of greens!

Served with

Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!