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Lentil and chorizo soup

Lentil and chorizo soup

Thermomix Recipe
schedule Prep 10min
local_fire_department Cook 45min
people Servings 6
local_dining Calories 329
signal_cellular_alt Difficulty Beginner

Ingredients

  • 150 g green lentils — dried, soaked overnight, and drained
  • 250 g chorizo
  • 1 carrot
  • 1 red bell pepper
  • 2 celery stalks
  • 1 onion
  • 1 sweet potato
  • 1 garlic clove
  • 12 slices of pancetta
  • 4 slices of bread — each slice cut into 3 strips
  • 2 tablespoons of vegetable paste concentrate
  • 1/2 teaspoon of sweet paprika
  • 30 ml olive oil
  • 1 bay leave
  • 600 ml water
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper

Instructions

0

Place the onion, garlic, red bell pepper, and paprika into the mixing bowl, then chop for 3 sec./speed 7. Scrape down the sides of the mixing bowl with the spatula.

1

Add the olive oil and, with the simmering basket in place of the measuring cup, sauté for 5 min./120°C/speed 1.

2

Add the carrots and celery, then chop for 4 sec./speed 5. Scrape down the sides of the mixing bowl with the spatula.

3

Add the sweet potato, lentils, bay leaf, water, vegetable paste concentrate, and chorizo sausage, then cook for 30 min./100°C/reverse/spoon speed with the simmering basket in place of the measuring cup.

5

Wrap a slice of pancetta around each bread strip and place them on the prepared tray. Bake for 5–10 minutes (180°C) or until crispy. Serve the hot soup with pancetta croutons.

Croutons with pancetta

4

 Preheat the oven to 180°C and line a baking tray with parchment paper.