CURRIED LENTIL SOUP
Curry gives a different taste sensation to this chili-like soup. It's delicious with a dollop of sour cream. My family welcomes it with open arms-and watering mouths. -Christina Till, South Haven, Michigan
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 8 hours or until vegetables and lentils are tender. Stir in salt. Discard bay leaves.
Nutrition Facts : Calories 148 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 462mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
CURRY RED LENTIL SOUP
Clean, delicious, comforting red lentil soup! You can prep dry ingredients and spices, and add whatever veggies you have on hand...I made it with cauliflower, carrots, and kale!
Provided by Hedz
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium-high heat. Add cauliflower and carrots; saute until softened, 7 to 8 minutes.
- Pour boiling water and vegetable bouillon into a bowl and stir until dissolved. Add broth and coconut milk to cauliflower mixture. Bring to a boil.
- Stir lentils, garlic powder, onion flakes, curry, paprika, turmeric, and cumin into the pot. Cover and let simmer until lentils are fully cooked and tender, about 20 minutes. Stir in kale and let sit over low heat for 5 minutes. Remove from heat and serve.
Nutrition Facts : Calories 399.5 calories, Carbohydrate 54.7 g, Fat 12.9 g, Fiber 22.1 g, Protein 20.5 g, SaturatedFat 5.8 g, Sodium 136.9 mg, Sugar 6.6 g
CURRIED LENTIL SOUP
Make and share this Curried Lentil Soup recipe from Food.com.
Provided by Aroostook
Categories Lentil
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion and garlic until soft.
- Stir in curry powder and mx well.
- Add all the rest of the ingredients except the parsley.
- And simmer covered until cooked through (about 45 minutes).
- Stir in parsley and simmer 5 more minutes.
CURRIED LENTIL-VEGETABLE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the ginger and 2 minced garlic cloves; cook, stirring, until golden, about 1 minute. Add 1 tablespoon curry powder and the tomato paste and cook, stirring, until the ginger and garlic are well coated, about 1 minute.
- Add the lentils, carrots, leeks and 7 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Season with 3/4 teaspoon salt and a few grinds of pepper. Cook until the lentils are tender and start breaking apart, about 25 minutes. Add the spinach and stir until wilted; season with salt and pepper.
- Meanwhile, cut the naan into 1-inch pieces. Whisk the remaining 2 tablespoons olive oil, 1 minced garlic clove and 1 teaspoon curry powder and 1/4 teaspoon salt in a large bowl. Add the naan and toss to coat. Spread on a baking sheet and bake until golden and crisp, about 10 minutes.
- Top each serving of soup with the naan croutons, a dollop of yogurt and some cilantro.
CURRIED LENTIL SOUP
This is my version of a very tasty soup recipe that was in the local newspaper. It's a good idea to make the vegetables all about the same size dice, they cook evenly that way. I used half chicken stock and half water, but I'm sure that vegetable stock would be great too that way the soup could be kosher and or vegetarian!
Provided by s-t2384
Categories Lentil
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large soup pot heat oil.
- Add onion, celery, carrots and garlic; stirring often, cook the vegetables, about 10 minutes or until softened.
- Add curry powder and cayenne pepper: cook, stirring about 2 minutes.
- Stir rinsed and drained lentils into vegetable mixture.
- Add cinnamon stick, tomatoes and stock.
- Bring mixture to boil. Reduce heat and simmer, partially covered, about 1 hour or until lentils are soft.
- Remove cinnamon stick. Add salt and pepper.
- Using immersion blender, puree some of the soup, leaving some of it chunky.
- Garnish each bowl with a dollop of yogurt and chopped parsley.
CURRIED LENTIL SOUP
We made this filling soup from recent (December 2010?) issue of Bon Appetit. The soup calls for French green lentils, which are small, dark green, and speckled with black. We found them at a specialty foods store. It is suggested that you begin with 2 Tb of your favorite curry powder (we used Madras) and then add more according to your taste. We liked the idea of adding pureed chickpeas to the soup, which makes it different from other lentil soups we've seen. It thickens the soup without adding the calories you might get from a flour roux or heavy cream. The recipe says it makes 6 servings, but DH and I were very hungry today at lunch and ate the entirety, so I am listing it as 4.
Provided by Dr. Jenny
Categories Lentil
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 Tb olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes.
- Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer.
- Add 2 Tb curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
- Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 Tb olive oil, and remaining garlic in processor.
- Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency.
- Note: Soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.
- Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.
Nutrition Facts : Calories 474, Fat 18.2, SaturatedFat 5.3, Cholesterol 15.3, Sodium 394.3, Carbohydrate 61.5, Fiber 21.9, Sugar 3.6, Protein 19
CURRIED LENTIL SOUP WITH HAM
Provided by Pierre Franey
Categories easy, lunch, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Remove most of the fat from the ham and cut into 1/2-inch cubes.
- Trim and scrape the carrots and cut them into 1/4-inch cubes.
- Pick over the lentils, wash them and drain into a colander.
- Heat 1 tablespoon of the butter in a kettle or saucepan. Add the ham, carrots, onions, garlic and curry powder. Cook briefly over medium heat, stirring, until the onions are wilted.
- Add the lentils, 4 cups of the chicken broth, water, bay leaf, thyme and salt. Bring to a boil, and simmer for 24 to 30 minutes, stirring occasionally.
- Remove one cup of the soup, with more lentils than liquid, and set aside. Discard the bay leaf and thyme sprigs.
- With a potato masher or wire whisk stir the soup briskly to mash the lentils, and return the soup to a boil. Add the remaining cup of chicken broth, the reserved lentils, the vinegar and the remaining butter. Check for seasoning and serve, sprinkled with the coriander.
Nutrition Facts : @context http, Calories 487, UnsaturatedFat 6 grams, Carbohydrate 63 grams, Fat 12 grams, Fiber 11 grams, Protein 34 grams, SaturatedFat 5 grams, Sodium 1485 milligrams, Sugar 10 grams, TransFat 0 grams
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CURRIED LENTIL SOUP RECIPE | BON APPéTIT
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4.2/5 (403)Author Molly WizenbergServings 6Total Time 1 min
- Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
- Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
- Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD Soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.
- Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.
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5/5 (4)Total Time 40 minsCategory Main CourseCalories 334 per serving
- In a large heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, and salt. Cook until the vegetables begin to soften, about 4 minutes.
- Reduce the heat to low. Add the curry powder, cumin, coriander, turmeric, and cayenne, stirring to coat the vegetables with the spices. Add the garlic and ginger. Stir and cook 30 seconds. If the spices start to stick, drizzle in a bit more oil as needed so that they do not burn.
- Add the lentils, broth, and crushed tomatoes. Increase the heat to bring to a gentle simmer. Cook uncovered, stirring occasionally, until the lentils are tender but not mushy, about 25 minutes. If the soup is thicker than you would like, splash in a bit of water to reach your desired consistency. (We like our soup fairly thick.)
- Remove from the heat and stir in the lemon juice. Taste and add additional salt as desired (the amount you need will vary based on your vegetable broth). If you'd like it spicier, add a touch of additional cayenne (a little goes a long way). Serve warm, topped with chopped fresh cilantro.
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