Red Pepper and Tomato Soup (Thermomix - TM6 only)

This is the first time David's made this red pepper and tomato soup in our Thermomix. The soup is delicious and has a wonderfully smooth consistency due to the blend mode in the TM6 model.   Adding the optional cayenne pepper will give a lovely warming taste to the soup...definitely a winner for a cold day!

The small amount of lentils that are ground first, are used for thickening the soup.   

If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.

Tip

• NOTE: This recipe can only be made in the TM6 model of Thermomix as it uses the blend mode.

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Recipe on UK Cookidoo

Red Pepper and Tomato Soup (TM6)

If you don't have the Cookidoo app for your Thermomix, follow the recipe below:

Ingredients

• 40g lentils 
• 2 cloves garlic 
• 50g onions, quartered
• 200g red peppers, quartered (2 peppers)
• 50g olive oil 
• 400g ripe tomatoes, cut in pieces (2 cm)
• 400g water 
• 1 vegetable stock cube (for 0.5 l), crumbled
• 1 tsp fine sea salt, or to taste
• 0.5 tsp ground black pepper, plus extra for sprinkling
• 0.25 tsp ground cayenne pepper (optional)

Instructions

1. Place the lentils in the mixing bowl and grind 20 seconds/speed 10. Transfer to a bowl and set aside.
2. Place the garlic, onions, red peppers and oil in the mixing bowl then chop 2 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula then sauté 5 minutes/100C/speed 1.
3. Add the tomatoes, water, vegetable stock, reserved ground lentils, salt, pepper and cayenne pepper (if using), cook 14 minutes/100C/speed 2.5 then start Blend/1 minute.
4. Divide between serving bowls and serve sprinkled with pepper.

Non-Thermomix Instructions

I'd suggest the recipe can easily be made using a grinder, chopping board, knife, large soup or casserole pot, the hob and a stick blender or liquidiser.  My suggestions are as follows: 

NOTE: you’ll need to have a grinder in order to be able to grind the lentils. Alternatively, if you cook the soup for around 30 minutes at step 3, this will cook the whole lentils prior to the soup being blended.

1. If you have a grinder, grind the lentils for 20 seconds. Transfer to a bowl and set aside.
2. Finely chop the garlic, onions and red peppers. In a large soup or casserole pot, heat the olive oil on a medium heat and add the chopped garlic and vegetables.  Cook for 5 minutes, stirring frequently.
3. Add the tomatoes, water, vegetable stock, reserved ground lentils (or whole lentils if you’re unable to grind them), salt, pepper and cayenne pepper (if using). Bring to a simmer and cook for 14 minutes if the lentils are ground, or 30 minutes if using the lentils whole. Blend for 1 minute using a stick blender or liquidiser on high.
4. Divide between serving bowls and serve sprinkled with pepper.

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