Welcome Lexie! thanks so much for sharing this with us, it looks delicious!
Hi Karen, I wanted to share a soup recipe that I converted for this evenings dinner. The whole family loved it but we're big fans of both lentils and garlic so it was sure to be a winner. Served up with some home made bread it proved to be a satisfying meal in itself. Picture is attached.
200g red lentils 1 bulb garlic 20g oil 2 onions peeled and quartered 2 small potatoes peeled and quartered 1/2 tsp ground cardamom 1/2 tsp ground coriander 1250g of chicken stock 100g cream Chopped fresh herbs for garnish
Rinse lentils under cold water. Place garlic bulb on an oven tray in a moderately hot oven for about 40 minutes or until soft. Cool and cut garlic in half and squeeze out pulp; reserve. Chop onions in TM speed 8 for 2 seconds. Add oil and cook for 3 minutes at 100 degrees on speed 1. Add potato and chop for 2 seconds, speed 8. Add lentils, garlic pulp, spices & stock. Cook for 25 minutes, 100 degrees, speed 2. Add cream and puree on speed 8 for 20 seconds or until desired consistency. Serve with chopped herbs.
note from karen: if you used the massel chicken stock, or vegetable soup this would be a fabulous vegetarian option :)
If you have found your way here then a very big WELCOME! We are a group of Thermomix enthusiasts who want to spread the word about how amazing this machine really is.
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