David and I both love traditional lentil soup and had never made this tomato, lentil and thyme soup in the Thermomix yet. As the weather here has been a bit mixed this month, we decided on the colder days that 'soup season' has almost started!! I'd bought celery for other recipes last week and still had some left over in the fridge and had all of the other ingredients already. We're lucky to have fresh bay and thyme in our garden so I didn't even need to go shopping for the herbs. This soup is a definite winner and will be made again and again...it's so delicious and comforting!
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tips
- We have a large bay bush in our garden so use fresh bay leaves instead of dried.
- The first time making this I didn’t have 2 vegetable stock pots to make up the 800g of stock, so I used one vegetable stock pot and one chicken stock pot…they worked really well!
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How to make this Tomato, Lentil and Thyme Soup with or without the Thermomix
Recipe on UK Cookidoo
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Ingredients
- 30g olive oil
- 160g onions, quartered
- 100g celery stalks, cut in pieces (3 cm)
- 2 cloves garlic
- 200g red split lentils
- 2 dried bay leaves
- 2 to 3 sprigs fresh thyme, leaves only
- 400g tin chopped tomatoes
- 800g vegetable stock (made using 2 stock cubes or pots - see Tips)
- 1.5 tsp fine sea salt
- 0.5 tsp ground black pepper, or to taste
Instructions
- Place the oil, onions, celery and garlic in the mixing bowl then chop 5 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula, then sauté 5 minutes/ 100°C/speed 1.
- Add the lentils, bay leaves, thyme, tomatoes, stock, salt and pepper then cook 30 minutes/100°C/reverse/slow speed (spoon symbol). Remove the bay leaves before serving.
- Enjoy with some nice crusty bread!
Non-Thermomix Instructions
I'd suggest the recipe can easily be adapted using a chopping board, knife, large soup or casserole pot and the hob. My suggestions are as follows:
- Finely chop the onions, celery and garlic. In a large soup or casserole pot, heat the olive oil on a medium heat and add the chopped onions, celery and garlic. Cook for 5 minutes, stirring frequently.
- Add the lentils, bay leaves, thyme, tomatoes, stock, salt and pepper then bring to a simmer and cook for 30 minutes. Remove the bay leaves before serving.
- Enjoy with some nice crusty bread!
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Tomato, Lentil and Thyme Soup (Thermomix)
Ingredients
If you don't have the Cookidoo app for your Thermomix follow the recipe below:
- 30 g (2 tbsp) olive oil
- 160 g (5.6 oz) onions quartered
- 100 g (3.5 oz) celery stalks cut in pieces (3 cm)
- 2 cloves garlic
- 200 g (7.1 oz) red split lentils
- 2 dried bay leaves
- 2 to 3 sprigs fresh thyme leaves only
- 400 g (14 oz) tin chopped tomatoes
- 800 g (3 ½ cups) vegetable stock (made using 2 stock cubes or pots - see Notes)
- 1.5 tsp fine sea salt
- 0.5 tsp ground black pepper or to taste
Instructions
- Place the oil, onions, celery and garlic in the mixing bowl then chop 5 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula, then sauté 5 minutes/ 100°C/speed 1.
- Add the lentils, bay leaves, thyme, tomatoes, stock, salt and pepper then cook 30 minutes/100°C/reverse/slow speed (spoon symbol). Remove the bay leaves before serving.
- Enjoy with some nice crusty bread!
Notes
- We have a large bay bush in our garden so use fresh bay leaves instead of dried.
- The first time making this I didn’t have 2 vegetable stock pots to make up the 800g of stock, so I used one vegetable stock pot and one chicken stock pot…they worked really well!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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