Red Lentil Soup
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 32mins
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- Serves
- 4
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- Calories
- 545
This quick and wholesome soup is great for a winters evening meal when you've had a busy day.
recipe updated 10 Jan 2023
Ingredients
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- Shallot
- 75 g
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- Celery stalk
- 1
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- Pancetta
- 225 g
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- Fresh thyme
- 6 sprigs
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- Rapeseed oil
- 2 tablespoons
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- Garlic clove
- 2
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- Bay leaves
- 2
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- Tomato purée
- 3 tablespoons
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- Red lentils
- 150 g
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- Vegetable stock
- 600 g
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- Salt & pepper
- 1 pinch
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- Double cream
- 30 g
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- Double cream
- 4 tablespoons
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- Fresh parsley
- 4 tablespoons
Tools
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kCook Multi
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Kcook bowl
Step preview
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Fit max blade to kCook bowl
- Add rapeseed oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat with filler cap removed - 140°C, speed 3
- Turn direct prep attachment to position 1
- Slice shallot and celery stalk into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Add pancetta, garlic clove, fresh thyme, bay leaves and tomato purée to the kCook bowl
- Cook with filler cap fitted - 5 min, 110°C, speed 2
- Then add red lentils and vegetable stock to the kCook bowl
- Cook with filler cap fitted - 15 min, 96°C, speed 3
- Then add salt & pepper to the kCook bowl to taste
- Add double cream to the kCook bowl
- Remove the bay leaves from the bowl
- Cook with filler cap fitted - 5 min, 98°C, speed 3
- Blend with filler cap fitted - 2 min, speed 12
- Serve
- Garnish with double cream
- Sprinkle with fresh parsley