Curried Lentil Vegetable Soup Recipes

CURRIED LENTIL-VEGETABLE SOUP

Curried Lentil-Vegetable Soup image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup extra-virgin olive oil
1 tablespoon grated peeled fresh ginger
3 cloves garlic, minced
1 tablespoon plus 1 teaspoon curry powder
1 tablespoon tomato paste
1 1/2 cups dried green or red lentils, picked over
4 carrots, thinly sliced
2 leeks, halved lengthwise, thinly sliced and well rinsed Kosher salt and freshly ground pepper
1 5-ounce package baby spinach (about 8 cups)
2 pieces naan bread Plain yogurt and fresh cilantro, for topping

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 AND VEGETABLE SOUP

Curried Lentil and Vegetable Soup image

A great easy soup, that's packed full of protein and vitamins. Economical to make. To make it gluten free ensure your stock and curry powder are labeled as gluten free. The quality of the stock and vegetables used in this dish will make all the difference to the taste

Provided by Jubes

Categories Lentil

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons oil
3 teaspoons curry powder or 1 1/2 teaspoons asian curry paste
1 medium onion
6 cups vegetable stock or 6 cups chicken stock
1 tablespoon tomato paste
1 cup dried red lentils, thoroughly rinsed with water and drained
125 g broccoli
1 small carrot, chopped
2 sticks celery, chopped
1 zucchini, chopped

Steps:

Heat the oil in a large saucepan, add onion and fry over a gentle heat until the onion has softened and is clear in colour.
Increase the heat and add the curry powder or paste and stir for 2 min to release the fragrance. Add the stock and tomato paste bring to the boil and reduce heat.
Add the lentils, cover and simmer for 15 minutes.
Add all of the vegetables and simmer covered for a further 15 min till vegetables are tender.
Serve sprinkled with some chopped basil or parsley, or some grated parmesan cheese, or a swirl or sour cream or yogurt.
For Vegetarian use the vegetable broth.

Nutrition Facts : Calories 184, Fat 5.3, SaturatedFat 0.7, Sodium 50.2, Carbohydrate 25.6, Fiber 11.8, Sugar 3.6, Protein 9.8

CURRIED LENTIL AND VEGETABLE SOUP

Curried Lentil and Vegetable Soup image

Make and share this Curried Lentil and Vegetable Soup recipe from Food.com.

Provided by katew

Categories Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
3 teaspoons curry powder, I use mild
1 brown onion, finely chopped
1 parsnip, peeled and finely chopped
1 potato, peeled and diced
2 carrots, peeled and diced
2 celery ribs, finely chopped
1 cup dry green lentils, rinsed and picked over
1 red apple, peeled and diced
1 tomatoes, finely chopped
1 liter stock, i use vegetable stock

Steps:

Heat oil in large saucepan.
Add curry powder and vegetables.
Cook for 4 or 5 minutes till aromatic.
Add lentils, apple, tomato and stock.
Bring to boil and simmer for 50 minutes.
Stir occasionally.
Serve when mixture is thickened and lentils are tender.

Nutrition Facts : Calories 330.9, Fat 7.8, SaturatedFat 1.1, Sodium 47.1, Carbohydrate 52.6, Fiber 19.4, Sugar 9.9, Protein 14.8

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