“Artistic License” Lentil Soup

Finally the weather is cooling off here in Perth and allowing me to think of bringing soup back onto the weekly meal plan.  I discovered this one a few weeks ago in a cheap food magazine I picked up at Coles.  I’m talking a seriously cheap recipe book…$5.95 and EVERY recipe I have tried  so far has been excellent!  Go buy it…Taste – 30 Minute Meals.  You won’t regret this teeny-weeny purchase.

Bon is not a soup lover.  Somehow she seemed to skip the  soup gene that is passed down so methodically in Scottish families…so it takes a pretty awesome soup to tickle her taste buds.  This one passed the test with flying colours and just to be on the safe side, I’ve tried it on her a few times…Success!

It is  soooo easy,  cheap to make, incredibly healthy (especially if you can resist the bread and butter that goes Oh! so beautifully with it!) a ten minute soup, made simpler of course by my friendly little robot in the kitchen – the Thermomixer.

1 tablespoon olive oil

1 clove of garlic, peeled

1 brown onion quartered

1 carrot, peeled and cut into chunks

1 celery stick, cut into chunks

2 x 400g cans brown lentils, rinsed and drained

400g can whole or diced tomatoes

500ml (2 cups) vegetable stock  (I use water and 3 massel stock cubes)

2 teaspoons dried oregano

Grated parmesan cheese to serve

Chop the onion, garlic, carrot and celery – 5 seconds/ speed 7.

Pour in olive oil and saute veg – 3 minutes / 100 degrees / speed 1.

Pour in drained lentils, tomato, stock, oregano. – Cook 10 minutes / 100 degrees / speed 1.

Blend (make sure your MC is in the lid!) by slowly increasing the speed up to speed 7 for a few seconds.  We like ours fairly chunky so we only blitz it for a bout 5 seconds.


Serve sprinkled with parmesan cheese and serve with fresh chunky bread and butter if you so wish!

No Thermomixer? – No problem :

Madly chop  all those veggies, cursing you don’t own a thermomixer,

Saute the veggies in the olive oil in a large pot, stirring occasionally until soft.

Stir in the lentils, tomato, stock, oregano, reduce to a low heat and simmer for about 15 minutes.

Process with a hand-held blitzer or skip this step for a chunkier soup.


Mia x

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close