Ingredients
1 onion
1 orange hokkaido (small pumpkin)
1 red pepper
1 tsp of vegetable stock (or one stock cube)
200 ml passata
35 gr red lentils
250 ml water
salt and pepper to taste
Instructions
Place the red lentils in the Thermomix bowl and grind Speed 10, 20 seconds. Reserve.
Without cleaning the TM bowl, drop the onion on the turning blades, Speed 5, 5 seconds.
Scrape the edge of the TM bowl and sweat the onion and garlic with a drop of olive oil, Speed 1, 5 minutes, 100°C.
Add all the rest of the ingredients
Cook at 100°C, 20 minutes, Speed 2.
Mix Speed 10, 1 minute while covering the measuring cup with a tea towel to avoid burning splashes.
Finish up the soup with a couple of turbo pulse.
Serve with sourdough toast and a dollop of cream. Bon appétit !
The soup can be done without a Thermomix.
Use a heavy-bottomed saucepan instead (like a Le Creuset).
Simply roughtly chop the onion and sweat under a gentle heat.
Add the rest of the ingredients.
Bring to the boil and simmer for 20 minutes.
Once cooked, just blend with a hand-held mixer.