Lentil & Lime Soup - Thermomix Recipes from Steph

Lentil & Lime Soup

Gogetters presentation from Anne Stanley

The stock can be made beforehand and frozen. Whole brown lentils, red lentils or yellow split peas can be used.



• 1 kg chicken bones

• 1 kg mutton or lamb bones

• 2 tbs olive oil

• 1 roughly chopped onion

• 3 roughly chopped garlic cloves

• 1 roughly chopped carrot

• 12 cups of cold water

• 1 bay leaf


• 380 gms brown lentils – pre-soaked if required

• 2 tbs olive oil

• 1 onion – peeled and quartered

• 3 garlic cloves

• 1 carrot – peeled and cut into roughly 3 pieces

• 1 tspn Biz’har seasoning

• 1 tspn powdered coriander seeds

• 3 quartered tomatoes

• 2 tbs tomato puree

• Zest of 1 lemon

• Juice of 3-4 limes

• Juice of 2 lemons

• Sea Salt and freshly ground pepper

Method – Stock

• Preheat oven to 190 degrees.

• Place bones, olive oil, onion, garlic and carrot into the roasting tin and roast for 2 – 2 1/2 hours or until well browned

• Transfer bones to large stock pot

• Deglaze the pan juices in roasting tin by adding a little water and stirring, and then adding the juices to the stock pot

• Add cold water

• Turn heat up to full to bring to the boil. Skim any fat that appears immediately.

Method – Stock (continued)

• Add the bay leaf

• Reduce heat to brisk simmer for 2-3 hours, skimming off fat as required.

• Turn off heat, and cool before sieving.

• Reserve the stock and discard the bones and vegetables

Method – Soup

• Add the garlic, onion, carrot, and tomatoes to the TM bowl

• Roughly chop for 5 seconds on Speed 7

• Add the olive oil and sauté for 5-8 minutes at 100 degrees on Speed 1 or until golden brown

• Add the lentils, biz’har, bay leaf and coriander powder

• Sauté for 2 minutes at 100 degrees on Speed 1

• Add some sea salt and ground pepper

• Add the stock –fill TM bowl to just below the 2 litre mark

• Add the lemon zest and juice of 1 lime

• Cook for 30 minutes at 100 degrees on Speed 1, or until lentils are tender. Note: if you pre-soak the lentils the cooking time will be reduced

• Cool and blend

• Add more lime and lemon juice, salt and pepper to taste.

Recipe contributed by

Anne Stanley – Thermomix Consultant – Vic

Adapted from

“A Taste of Arabia” by Jessie Kirkness Parker

1 Comment »

  1. avatar Steph Says:

    Really beautiful soup Anne, well worth the effort will have to make some for my boys.

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