Kimchi Lentil Soup with Poached Eggs

Name: Thermomix recipe: Kimchi Lentil Soup with Poached Eggs
Prep time: 20 min
Cook time: 40 min
Ingredients: 3 spring onions roughly chopped; 1 brown onion peeled and quartered; 3 cloves garlic; 2 capsicum/bell pepper red, roughly chopped; 1 Teaspoon dried red chilli flakes; 1 Teaspoon chilli powder; 50 Grams Extra Virgin Olive Oil (EVOO); 200 Grams dry green lentils, rinsed; 2 Teaspoons raw caster sugar; 100 Grams spinach leaves; 200 Grams cubed pumpkin; 2 celery stalks; 1.2 Litre vegetable stock; 1 Teaspoon pink salt flakes; 4 poached eggs, served on top of soup (optional); Plenty of Kimchi to serve.

Serves 4 Prep Time 20 minutes Cook Time 40 minutes Rated: Print

This easy and delicious soup is great as a lunch or a hearty dinner. Add more or less kimchi to taste. We love our kimchi!

We have had this twice now...it is that good. Just perfect for these colder days and nights at the moment. With or without the eggs on top. I did find the egg added a creaminess to the soup and brought the heat down a bit, as does the kimchi. Don't be shy with the amount of kimchi you use. The acidity or sourness of the kimchi will really compliment the heat and help you get through it with less difficulty. It is quite hot, which we only discovered on the second time around when we didn't have enough kimchi to go around and left the eggs out!

You have been warned. But oodles of flavour. My mouth is watering as I write this just remembering. Plenty of deep, spicy, umami notes.

Come join our FREE TRIAL on the Insider Club for more great recipes

The Lazy Sourdough Bakery course now baking.

The Whole Scoop Ice Cream course is churning now!

Need

3 spring onions roughly chopped
1 brown onion peeled and quartered
3 cloves garlic
2 capsicum/bell pepper red, roughly chopped
1 Teaspoon dried red chilli flakes
1 Teaspoon chilli powder
50 Grams Extra Virgin Olive Oil (EVOO) BUY
200 Grams dry green lentils, rinsed
2 Teaspoons raw caster sugar BUY
100 Grams spinach leaves
200 Grams cubed pumpkin
2 celery stalks
1.2 Litre vegetable stock
1 Teaspoon pink salt flakes BUY
4 poached eggs, served on top of soup (optional)
Plenty of Kimchi to serve. Recipe

Do

1: Place spring onions, onion, garlic, capsicum, chilli flakes, chilli powder EVOO into the Thermomix bowl. Chop 3 sec/speed 6. Sauté 7 min/Varoma/speed 1.
2: Add lentils, sugar, spinach, pumpkin, celery, stock and salt. Cook 30 min/100°C/reverse/speed soft.
3: Serve with poached egg and Kimchi to taste.

Tenina Holder is a wife, mother of five and grandmother of eight, 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!