Curried Red Lentil Chickpea And Kale Soup Recipes

CURRIED RED LENTIL, CHICKPEA AND KALE SOUP

Steps:

• Saute onion, carrots and celery in nonstick pan, about 5 to 7 minutes, use a little water to prevent sticking of burning.
• Precook kale in large saucepan of boiling water for about 2 to 3 minutes.
• Add drained kale, lentils, chickpeas and broth to carrot mixture, bring to a boil.
• Cover, reduce heat and simmer for about 15 minutes or until lentils are tender.
• Allow soup to cool, then puree in blender, Once soup is blended return to pan. Add coconut milk, ginger, spices and salt. Stir well.
• Cover and simmer for 10 minutes.
• Add garnish of coconut and peanuts when served in bowls.

CURRIED RED LENTIL SOUP

Steps:

• Heat oil in a large saucepan. Add onion & garlic and saute until onion is soft, about 5-6 minutes. Add curry powder and stir fry 30 seconds to blend.
• Add stock, potatoes, lentils, carrots and bay leaf. Cover, and bring to boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.
• Remove and discard bay leaf. Season with salt to taste.

CURRIED RED LENTIL DAHL

Steps:

• Heat the oil in a large pan.
• Cook onion and garlic, stirring frequently, until the onion has softened and is turning clear.
• Add bay leaf and spices and cook, stirring continuously, for 1 to 2 minutes longer.
• Tip in the lentils and the stock (made with the water and the stock powder), bring the mixture to the boil, then reduce the heat to a gentle simmer. Cover the pan with a lid whilst simmering, so that the liquid does not evaporate too quickly.
• Cook until the lentils are tender, about 25 - 30 minutes.
• Stir in the coriander and serve.
• Suggested accompaniments, steamed rice, naan bread, poppadoms.