Rote-Linsen-Gemüse-Suppe (red lentil vegetable soup)

Method

1. Heat the oil in a 4 litre pot over medium heat and sweat the onion, garlic and ginger with a pinch of salt for 5 minutes, until the onion is translucent.
2. Stir in the cumin and turmeric and cook for 30 seconds, until fragrant.
3. Add the lentils, carrot, tomatoes and broth. Bring to a simmer, then turn down until it barely bubbles.
4. Simmer 18 minutes, stirring occasionally so the lentils do not settle and catch on the bottom, until they have fully collapsed and the carrot is tender.
5. Stir in the lemon juice, then season with salt. Taste; the lemon is what keeps this from tasting flat and one-note.
6. Serve with cilantro scattered over each bowl, and flatbread alongside.

Method in the Thermomix

Written for a TM5 or TM6, 2.2 litre bowl.

1. Garlic and ginger into the dry bowl. Chop 3 sec / speed 6. Add the onion, roughly chopped, and chop 4 sec / speed 5.
2. Add the oil. Sauté 5 min / 120 °C / speed 1, measuring cup off, until translucent.
3. Add the cumin and turmeric. Sauté 30 sec / 100 °C / speed 1, measuring cup off, until fragrant.
4. Add the lentils, carrot, tomatoes and broth. Cook 18 min / 100 °C / reverse / speed 1, measuring cup on. Reverse keeps the carrot in small pieces rather than pulverising it while the lentils break down.
5. Add the lemon juice and salt. Mix 10 sec / reverse / speed 1. Taste through the lid and correct, then serve with cilantro over each bowl.

Notes

• Red lentils need no soaking and no separate blending. They break down entirely on their own within 20 minutes, which is what makes this a genuinely fast soup rather than one that only sounds quick.
• Stir occasionally, not constantly. Lentils settle to the bottom of the pot as they thicken and will catch if left completely alone, but the soup does not need babysitting the whole time.
• The lemon juice is not optional in spirit. Lentil soups taste muddy and flat without an acid at the end to lift them.
• It thickens considerably as it cools and in the fridge. Loosen with a splash of water or broth when reheating; it should be spoonable, not solid.

Ingredient substitutions

• Red lentils are what make this quick and creamy; brown or green lentils will not break down the same way and need a longer simmer plus a partial blend to get a similar body.
• Carrot can be swapped for or supplemented with diced sweet potato, added at the same time.
• Ground cumin and turmeric can be replaced with 8 g of curry powder for a simpler, more all-purpose flavour.
• For a heartier soup, stir in a large handful of spinach in the last 2 minutes, just until it wilts.

From Christoph Mayer

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