This is a great winter warmer, very easy to cook and low calorie.

INGREDIENTS

40 G LENTILS OR RICE
2 GARLIC CLOVES
50 G ONIONS, QUARTERED
200 G RED PEPPERS, QUARTERED (APPROX. 2 PEPPERS)
50 G OLIVE OIL
400 G RIPE TOMATOES, CUT IN PIECES (2 CM) OR TINNED CHOPPED TOMATOES
400 G WATER
1 HEAPED TSP VEGETABLE STOCK PASTE, HOMEMADE OR 1 VEGETABLE STOCK CUBE (FOR 0.5 L), CRUMBLED
1 TSP FINE SEA SALT, OR TO TASTE
½ TSP GROUND BLACK PEPPER, PLUS EXTRA FOR SPRINKLING
¼ TSP GROUND CAYENNE PEPPER (OPTIONAL)


METHOD

PLACE LENTILS IN MIXING BOWL AND GRIND 20 SEC/SPEED 10. TRANSFER TO A BOWL AND SET ASIDE.
PLACE GARLIC, ONIONS, RED PEPPERS AND OIL IN MIXING BOWL THEN CHOP 2 SEC/SPEED 5. SCRAPE DOWN SIDES OF MIXING BOWL WITH SPATULA THEN, WITH SIMMERING BASKET IN PLACE OF MEASURING CUP, SAUTÉ 5 MIN/100°C/SPEED 1.
ADD TOMATOES, WATER, VEGETABLE STOCK PASTE, RESERVED GROUND LENTILS, SALT, PEPPER AND CAYENNE PEPPER (IF USING) THEN, WITH SIMMERING BASKET IN PLACE OF MEASURING CUP, COOK 14 MIN/100°C/SPEED 2.5. INSERT MEASURING CUP THEN START BLEND /1 MIN.
DIVIDE BETWEEN SERVING BOWLS AND SERVE SPRINKLED WITH PEPPER.


HINTS & TIPS
SERVES 4 FOR LUNCH WITH CRUSTY BREAD, 6 AS A DINNER PARTY STARTER, OR 12-15 AS A LOVELY AMUSE-BOUCHE SERVED IN SHOT GLASSES.
FOR A MILDER FLAVOUR, OMIT CAYENNE PEPPER IN STEP 3.
FOR A CARROT AND LENTIL SOUP, SUBSTITUTE RED PEPPERS WITH 350 G CARROTS, CUT IN PIECES (3 CM), IN STEP 2 THEN CHOP 6 SEC/SPEED 5. OMIT TOMATOES IN STEP 3 AND, AFTER BLENDING, THIN TO DESIRED CONSISTENCY WITH 50-100 G EXTRA STOCK BEFORE BLENDING AGAIN 30 SEC/SPEED 10.
STEAM VEGETABLES IN THE VAROMA WHILE THE SOUP IS COOKING. BEFORE COOKING IN STEP 3, PLACE COVERED VAROMA WITH VEGETABLES INTO POSITION AND STEAM USING VAROMA TEMPERATURE INSTEAD OF 100°C.

NUTRITION
PER 1 PORTION
CALORIES
784 KJ / 187.4 KCAL
PROTEIN
4.1 G
CARBOHYDRATES
15.1 G
FAT
12.9 G
SATURATED FAT
1.8 G
FIBRE
3.7 G
SODIUM
483.4 MG
















#thermomix
#everyday
#soup
#nondairy
#eggfree
#alcoholfree
#vegan
#vegetarian
#nufree
#glutenfree