Mild Thermomix Red Lentil Dal Soup

Name: Mild Thermomix Red Lentil Dal Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 3–4
Cuisine: Indian-inspired
Ingredients: 1 medium onion, quartered; 3 cloves garlic; 15 g fresh ginger, peeled (optional but nice); 20 g olive oil or ghee; 1 tsp ground cumin; 1/2 tsp ground turmeric; 1/4 tsp black pepper; 1 tsp fine salt, plus more to taste; 250 g dried red lentils, rinsed well; 900 g water (or unsalted/low-salt broth); 20 g lemon juice (optional, to brighten); Optional to serve: plain yogurt (or a non-dairy yogurt), cooked rice, chopped cilantro

Judah Newman·30 min·Serves 3–4

A gentle, creamy red lentil dal-style soup made entirely in the Thermomix. It’s mildly spiced (warm, not hot), naturally thick, and perfect when you want comfort without a big flavor punch. Onion and garlic build a sweet-savory base, turmeric adds color, and a small hit of lemon at the end keeps it from tasting flat. Serve it as-is, or ladle over rice for an even softer, cozier bowl.

Thermomix
Soup
Vegetarian
No Added Sugar

30 min total · 5 min prep · 25 min cook

290 kcal · 18g protein · 43g carbs · 6g fat total

Ingredients

•1 medium onion, quartered
•3 cloves garlic
•15 g fresh ginger, peeled (optional but nice)
•20 g olive oil or ghee
•1 tsp ground cumin
•1/2 tsp ground turmeric
•1/4 tsp black pepper
•1 tsp fine salt, plus more to taste
•250 g dried red lentils, rinsed well
•900 g water (or unsalted/low-salt broth)
•20 g lemon juice (optional, to brighten)
•Optional to serve: plain yogurt (or a non-dairy yogurt), cooked rice, chopped cilantro

Instructions

Build the base

Add onion, garlic, and ginger (if using) to the Thermomix bowl; chop 5 sec / Speed 5. Scrape down.

Add oil/ghee; sauté 6 min / 120°C / Speed 1 (measuring cup off, splash guard on if you have it). You want it smelling sweet and mellow, not browned.

Bloom spices + cook lentils

Add cumin, turmeric, pepper, and salt; cook 30 sec / 120°C / Speed 1 until the spices smell toasty.

Add rinsed lentils and water/broth; cook 18 min / 100°C / Speed 1 (measuring cup on).

Blend to dal texture

Blend 20–40 sec / Speed 6, starting low and ramping up. Stop when it’s creamy but not totally puréed unless you want it ultra-smooth.

Final seasoning (keep it mild)

Taste. For “bland-side” dal, first adjust with a pinch more salt and a splash of water if it’s too thick. If it tastes a little flat, add lemon juice a little at a time (it won’t make it ‘lemony’—it just wakes it up).

Serve hot. It should be thick enough to coat a spoon and look glossy; if it’s pasty, loosen with hot water and blend 5 sec / Speed 4.

Notes

Make it even milder: skip ginger and use only 1/2 tsp cumin. Make it richer without sharpness: swirl in 30–60 g yogurt (or non-dairy yogurt) off-heat. Storage: cool, refrigerate up to 4 days; it will thicken—reheat with a splash of water and blend 5–10 sec if needed. If you prefer a chunkier dal, blend only 10–15 sec / Speed 4.

Ingredients

•1 medium onion, quartered

•3 cloves garlic

•15 g fresh ginger, peeled (optional but nice)

•20 g olive oil or ghee

•1 tsp ground cumin

•1/2 tsp ground turmeric

•1/4 tsp black pepper

•1 tsp fine salt, plus more to taste

•250 g dried red lentils, rinsed well

•900 g water (or unsalted/low-salt broth)

•20 g lemon juice (optional, to brighten)

•Optional to serve: plain yogurt (or a non-dairy yogurt), cooked rice, chopped cilantro