ITALIAN RED LENTIL AND BROWN RICE SOUP
Red lentils and brown rice make for a thick vegetarian soup that's full of fiber, filling you up quickly. I came up with this when I only had a few ingredients to work with while in the mood for lentil soup. Top with Parmesan cheese, if desired. Enjoy.
Provided by Sola
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in broth, diced tomatoes, red lentils, brown rice, Italian seasoning, celery flakes, white pepper, and marjoram. Bring soup to a boil; reduce heat, cover, and simmer until lentils break down and rice is tender, about 55 minutes.
- Stir balsamic vinegar into the soup just before serving.
Nutrition Facts : Calories 428 calories, Carbohydrate 66.4 g, Fat 9.3 g, Fiber 12.4 g, Protein 20 g, SaturatedFat 1.1 g, Sodium 651.4 mg, Sugar 8.9 g
SPINACH AND TOMATO DAL (INDIAN LENTIL SOUP)
This is a basic dal (Indian lentil soup) recipe that my mom always makes. You can substitute different vegetables and greens and follow similar procedure. This is a hearty and healthy dish that leaves you satisfied without overfilling you. You can substitute spinach for other dark greens like mustard greens, kale, or swiss chard. The cook time will vary. Serve with steamed rice.
Provided by lucky
Categories World Cuisine Recipes Asian Indian
Time 1h50m
Yield 4
Number Of Ingredients 14
Steps:
- Bring lentils and 4 cups water to a boil in a saucepan. Stir in salt. Reduce heat to medium-low and cook at a simmer 10 minutes. Skim off any scum that forms and continue to simmer until the lentils are tender, about 1 hour.
- Heat the oil in a separate saucepan. Cook mustard seeds and cumin seeds in hot oil until they start to splatter, 2 to 3 minutes. Add onion, garlic, and turmeric to the seeds; cook and stir until the onion is soft, about 5 minutes. Stir spinach, tomato, and cayenne pepper into the onion mixture; cook until the spinach wilts and the tomato is tender, about 5 minutes.
- Stir the cooked lentils and cilantro into the spinach mixture; bring to a simmer and cook for 5 minutes. Adjust salt and water to taste and texture preferences.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 35.8 g, Fat 11.6 g, Fiber 13.3 g, Protein 14.8 g, SaturatedFat 1.8 g, Sodium 665.7 mg, Sugar 6.3 g
INDIAN LENTIL SOUP
An Indian-inspired lentil soup that is flavorful and easy.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h55m
Yield 6
Number Of Ingredients 12
Steps:
- Combine cumin seed, turmeric, ground cumin, and coriander in the bottom of a heavy 6- to 8-quart stockpot. Cook over medium heat until fragrant, about 30 seconds. Add olive oil, followed by onion and garlic; cook until onion begins to soften and garlic is fragrant, about 5 minutes. Stir in vegetable broth, tomatoes, lentils, salt, and white pepper.
- Bring mixture to a boil over high heat. Reduce heat and let simmer for 30 minutes. Taste and adjust seasonings. Continue to simmer until lentils are cooked through and tender, about 1 hour.
Nutrition Facts : Calories 200.6 calories, Carbohydrate 30.8 g, Fat 3.6 g, Fiber 12.3 g, Protein 10.6 g, SaturatedFat 0.4 g, Sodium 968.5 mg, Sugar 6.7 g
LENTIL AND BROWN RICE SOUP
Healthful and hearty. A good soup to make a lot of and have as a stand-by in the freezer for a quick, nutritious meal.
Provided by evelynathens
Categories Brown Rice
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Combine broth, 3 cups water, lentils, rice, tomatoes with reserved juice, carrots, onion, celery, herbs and sausage and bring to boil (do not add parsley and vinegar).
- Simmer, covered, stirring occasionally, 45-55 minutes, or until lentils and rice are tender.
- Stir in parsley and vinegar and season to taste.
- Freezer Note: I often make up a double batch of this delicious soup, freezing half the batch, to provide me with a quick, nutritious dinner further on down the line when time is short and you don't want to resort to ordering in. Just defrost in microwave, reheat well and serve
Nutrition Facts : Calories 257.7, Fat 2.7, SaturatedFat 0.6, Sodium 663.4, Carbohydrate 46.2, Fiber 8.3, Sugar 8.2, Protein 13.2
INDIAN LENTILS AND RICE SOUP
From start to finish, you can have lentil soup in less than 30 minutes. I have to say my daughter doesn't enjoy the mint and coconut in it so we serve hers without!
Provided by TishT
Categories Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Spray 3-quart saucepan with nonstick cooking spray.
- Cook green onions, gingerroot, red pepper and garlic in saucepan over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender.
- Stir in 5 cups of the broth, the lentils, turmeric and salt.
- Heat to boiling; reduce heat.
- Cover and simmer about 25 to 30 minutes, adding remaining stock if needed, until lentils are tender.
- Stir in tomato, coconut and mint.
- Serve over rice with yogurt.
CREAMY INDIAN LENTILS AND RICE
This is a recipe from Cooking Light. It doesn't say what kind of lentils to use, but from the picture, I'd say brown, or puy.
Provided by Ppaperdoll
Categories Brown Rice
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large Dutch oven, heat oil over medium high heat. Saute onion in oil until golden brown (about 8 minutes).
- Add rice, curry powder, mustard seeds, salt and pepper and saute 1 minute more.
- Add water and lentils and bring to a boil. Reduce heat and simmer 1 hour.
- Remove from heat. Add cilantro (coriander) and sour cream or yogurt. Stir through gently and serve.
Nutrition Facts : Calories 306.3, Fat 6.5, SaturatedFat 2.1, Cholesterol 7.9, Sodium 406.6, Carbohydrate 50.5, Fiber 12.2, Sugar 3.4, Protein 12.3
INSTANT POT® LENTIL AND RICE SOUP
Instant Pot® yellow lentil and rice soup with lemon is served with a lemon wedge.
Provided by estezz
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h25m
Yield 10
Number Of Ingredients 14
Steps:
- Soak lentils and rice in cold water to cover for at least 30 minutes. Rinse and drain. Set aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and saute carrots, celery, and onion until softened, 5 to 7 minutes. Stir in coriander, salt, thyme, rosemary, pepper, and chili powder. Stir in drained rice and lentils. Pour in water; add lemon zest. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Unlock and remove the lid.
- Stir in lemon juice. Taste and adjust seasonings. Serve.
Nutrition Facts : Calories 161 calories, Carbohydrate 30 g, Fat 1.8 g, Fiber 7.4 g, Protein 6.7 g, SaturatedFat 0.3 g, Sodium 368.4 mg, Sugar 1.4 g
INDIAN LENTILS AND RICE
Lentils are the "dahling" of Indian cuisine. Here, they're spiced up with ginger, red pepper, garlic and many other flavor-packed ingredients.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Spray 3-quart saucepan with cooking spray. Cook onions, gingerroot, red pepper and garlic in saucepan over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender.
- Stir in 5 cups of the broth, the lentils, turmeric and salt. Heat to boiling; reduce heat. Cover and simmer 25 to 30 minutes, adding remaining broth if needed, until lentils are tender.
- Stir in tomato, coconut and mint. Serve over rice and with yogurt.
Nutrition Facts : Calories 340, Carbohydrate 61 g, Cholesterol 0 mg, Fiber 9 g, Protein 18 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1380 mg, Sugar 9 g, TransFat 0 g
INDIAN-SPICED RICE WITH LENTILS
Categories Ginger Rice Side Sauté Wheat/Gluten-Free Dinner Spice Lentil Winter Cinnamon Clove Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Rinse lentils; drain. Place in small bowl. Rinse rice; drain. Place in another small bowl. Heat oil in heavy large saucepan over medium-high heat. Add cinnamon, cloves, and cumin; sauté about 2 minutes. Add garlic and ginger; sauté about 30 seconds. Add water, salt, sugar, and turmeric; bring to boil. Reduce heat; add lentils and cook 8 minutes. Increase heat to high. Add rice and boil 5 minutes. Reduce heat; cover and simmer until lentils and rice are tender and liquid is absorbed, about 8 minutes longer. Remove from heat; let stand covered 5 minutes. Transfer rice to large bowl. Remove cinnamon stick pieces and cloves. Mix in cilantro and lime juice.
- Basmati rice is available at Indian markets and some supermarkets.
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