LENTIL AND CORN SOUP (DAAL)
This is a home favourite, saved for duller days that need a little spice, warmth and turmeric's yellow-gold sunshine. To find more details and pictures go to: http://eatluvenjoy.blogspot.co.uk/2013/05/no-fuss-simple-spicy-lentil-soup.html
Provided by Mizmiah
Categories Indian
Time 25m
Yield 1-3 serving(s)
Number Of Ingredients 14
Steps:
- Throw in all the ingredients into a pan (except for the garlic and dry chilies). Pour in enough water to cover the lentils and a little more. Simmer until the the lentils are cooked; for me this is when the lentils appear a little mushy, but still retaining a little structure. You can leave the salt out at this stage and add right at the end to taste.
- Add the corn - as much as you want, but do not overcrowd.
- Once you feel the soup is done, you can now prepare the garlic and dry chilies by frying gently in olive oil. Once done, add this to the soup (but be careful - the soup might go into a frenzy and spit at you, so stand back and keep children away). Stir thoroughly.
- Scoop into a bowl and devour it as a soup with bread, or have it as a vegetarian curry with some rice or naan bread. Whatever takes you fancy -- Eat, Love, Enjoy :) (http://eatluvenjoy.blogspot.co.uk/).
Nutrition Facts : Calories 405.3, Fat 6.1, SaturatedFat 0.9, Sodium 9.7, Carbohydrate 63, Fiber 30.8, Sugar 2.4, Protein 25.8
THE BEST LENTIL SOUP
Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
- Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
- Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.
DAAL - BENGALI LENTIL SOUP
Traditional lentil soup, of Bengali origin. Staple of our cuisine, easy, delicious and nutritious. Can be served with ghee, or clarified butter, for extra richness, but perfectly fine and healthier without it. Usually served with rice, or can be eaten alone :)
Provided by Chef Zbaby
Categories Grains
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- wash and rinse lentils under running water several times, dumping out gritty water after each rinse.
- in medium pot boil lentils in 6 cups water for 20 minutes under medium heat, watch for foam that develops and may overflow out of the pot.
- in frying pan saute onions for 10 minutes or until translucent
- add garlic and spices to frying pan and sautee for 5 minutes more, careful not to burn garlic.
- add salt to lentil pot.
- transfer fried ingredients into lentil pot and let cook together for 5-10 more minutes.
- add fresh chopped cilantro at the end for an extra fresh taste.
Nutrition Facts : Calories 224.3, Fat 11, SaturatedFat 0.8, Sodium 596.1, Carbohydrate 23.6, Fiber 8.4, Sugar 3, Protein 9.4
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
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