Courtesy of Thermomix Everyday Cooking Cookbook
*Gluten Free, Vegetarian, Vegan, Dairy Free. Egg Free, Nut Free
Ingredients:
1 large brown onion , peeled and halved
40 g olive oil
1 tsp ground ginger
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground paprika
½ tsp fresh ground black pepper
1 tsp ground cinnamon
½ tsp ground turmeric
¼ tsp chilli powder (or more if you like it spicy like me – I used double!)
¼ tsp ground nutmeg
750g water
2 tbsp TMX Vegetable stock paste
800g tin tomatoes
200g red lentils rinsed (I used a can of drained and rinsed canned brown lentils instead)
Sea salt and cracked black pepper to taste
Fresh coriander leaves, to serve (I left these out as I didn’t have any on hand)
Method:
Place onion into mixing bowl and chop 3 sec/speed 7. Scrape down sides of the bowl.
Add oil and sauté 3 mins/Varoma/speed 1.
Add all spices and cook 1 min/100C/speed 1 to release the flavours.
Add water, stock, lentils and tomatoes and cook 15-20 min/100C/Reverse/Speed 1.
Serve soup hot garnished with fresh coriander and seasoned to taste.
