We make this red lentil soup in the Thermomix® in 30 minutes for 4 servings. 200 g red lentils, 700 ml vegetable stock, 1 onion, 2 carrots, 1 tbsp tomato puree, 1 tsp cumin, 1/2 chilli. In the mixing bowl, first chop the vegetables, sweat them, then add the lentils and stock and simmer for 20 minutes at 100°C on speed 1. Red lentils break down during cooking into a creamy soup, no blending required.
We serve this soup as a filling vegetarian main course (with bread), as a starter before a heavier main, or as a lunch bowl for the office (it stays warm for 6 hours in a flask). 200 g of lentils provide 50 g of plant-based protein for 4 people, making it a great vegetarian main.
Red Lentil Soup with the Thermomix®
Ingredients 0 / 15 ✓
- 1 onion
- 2 garlic cloves
- 2 sprigs mint
- 1/2 dried chilli
- 20 g olive oil
- 1 carrot
- 1 potato
- 150 g red lentils
- 1 tbsp tomato puree
- 1000 g vegetable stock
- 2 tsp sweet paprika
- 1 tsp cumin
- 20 g butter
- Etwas lemon juice
- chilli flakes to sprinkle
Instructions 0 / 4
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1
Chop the vegetables and herbs.
Peel the onion and garlic, wash the mint and pick off the leaves. Halve the onion and place in the mixing bowl together with the garlic, chilli and half of the mint leaves. Chop for 5 seconds / speed 6, then scrape down with the spatula.
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2
Sweat the vegetables.
Add the oil and sweat for 3 minutes / Varoma / speed 1.
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3
Cook the soup.
Peel the carrot and potato, cut into pieces and add to the mixing bowl along with the lentils, tomato puree, vegetable stock, paprika and cumin. Cook for 20 minutes / 100°C / speed 2.
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4
Blend and serve.
Blend the soup for 20 seconds / speed 8, add the butter and mix for 20 seconds / speed 2. Season the soup with lemon juice and serve garnished with the remaining mint and a sprinkle of chilli flakes.
Tip: If you prefer a milder soup, leave out the dried chilli in step 1 and season with a few chilli flakes at the end instead.
Video
Nutrition per serving
Why red lentils need no soaking
Red lentils are hulled and split, so they cook in 20 minutes with no preparation. Green and brown lentils need 8 hours of soaking plus 45 minutes of cooking time. Black beluga lentils are another special case (15 minutes without soaking). Cook red lentils for longer than 20 minutes and you get a mushy consistency that works well in curries but is less appealing as a soup. Exactly 20 minutes is the sweet spot.
On some recipe sites and in Cookidoo, it is occasionally suggested that red lentils should be soaked. This is not necessary. The German Pulses Institute confirms: red lentils need neither soaking nor special salt treatment. Red lentils are the only legume that can be cooked directly without any preparation.
The right seasoning makes all the difference
Goes well with: flatbread, yoghurt and naan bread.
1 tsp of cumin gives the soup the Middle Eastern character familiar from Turkish restaurants. Without cumin, you end up with a plain grey lentil soup. With 1/2 chilli (fresh or dried) for heat. 1 tbsp of tomato puree, lightly fried, adds umami depth through the Maillard reaction. To serve, add a dollop of yoghurt or tahini, 1 tbsp of lemon juice, and some mint or parsley. This garnish is not just decoration, it is part of the flavour.
What to serve with lentil soup
Classic with flatbread for dipping, a Turkish-style cheese spread and a Greek salad. For a Mediterranean twist, try our hummus selection. Find more soups in our soup category.
