Red Lentil And Chicken Soup Indian Style Recipes

RED LENTIL CHICKEN SOUP

Steps:

• Cook Mirepoix: Heat the olive oil in a Dutch Oven or a soup pot. Add the chopped onion, carrot and garlic. Cook for about 5 minutes until the onion is soft and translucent.
• Make Soup Base: Add the spices (turmeric, cumin, smoked paprika) and stir. Next, add the red lentils, tomato paste and stir in the chicken broth until the tomato paste dissolves.
• Add the Chicken: Add the shredded chicken, bring to a boil, then turn down the heat and simmer for about 25 to 30 minutes, or until the lentils are cooked through. You will have to stir occasionally.
• Finish and Serve: Taste for seasoning and adjust with salt and pepper as needed. Garnish with parsley and green onions. Serve.

INDIAN SPICED RED LENTIL & CHICKEN SOUP

Steps:

• Heat the vegetable oil in a large soup pot over medium heat. Add the garam masala and cook for 30 seconds, or until fragrant. Add the chopped carrots, onions, apples, and celery and cook, stirring frequently, until softened, 7-8 minutes.
• Add the chicken broth, coconut milk, red lentils, ginger and salt to the pot. Bring to a boil over high heat, then reduce the heat to low and simmer for about 15 minutes, or until the lentils are tender and starting to break down.
• Add the cooked chicken and 1 tablespoon lime juice, and heat until warmed through. Taste and adjust seasoning with salt, more lime juice and cayenne pepper, if desired. Serve the soup generously sprinkled with fresh chopped cilantro, with lime wedges on the side.
• Note: The soup will thicken as it sits. Add more chicken broth to thin it out if necessary.
• Freezer-Friendly Instructions: This soup can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot. (The soup will thicken up a lot when frozen, so you'll likely need to add quite a bit of broth when reheating.)

CHICKEN & RED LENTIL SOUP

Steps:

• Heat one tablespoon olive oil in a large saucepan over a medium-high heat.
• Add the chicken breasts and cook for 3-4 minutes on each side.
• Remove to a plate, allow to cool for 5 minutes then shred.
• Heat the remaining oil in the saucepan over a medium heat.
• Add the leek and garlic and cook, stirring for 5 minutes or until soft.
• Add the celery and carrot and cook for a further 2 minutes.
• Stir in the lentil and cook for 1 minute.
• Add the stock and tomatoes and bring to the boil.
• Reduce the heat and cook uncovered for 20 minutes or until the vegetables and lentils are tender.
• Stir in the chicken and parsley and season with salt and pepper.
• Serve with a dollop of yoghurt or parmesan cheese.

RED LENTIL AND CHICKEN SOUP - INDIAN STYLE

Steps:

• Heat the vegetable oil in a fairly large pan, over high heat. Once hot, reduce the heat to about medium. Add 1 t garam masala and cook for about 1 minute. Then add the carrots, onion, apple and celery and cook, while stirring a bit, until the mixture has softened up, approximately 8 minutes.
• Add the chicken stock, coconut milk, ginger and 1 t of the garam masala to the pan. Add the rinsed lentils and bring the soup to a boil (on high heat), then reduce the heat to low and simmer it for approximately 20 to 25 minutes. You just want to get the lentils nice and tender.
• Add the chicken and the remaining 1 t garam masala to the soup and let it return it to a boil again. Serve. Optional to sprinkle the cilantro over the top of each bowl of soup.

INDIAN-STYLE RED LENTIL SOUP

Steps:

• In a saucepan, soften the onion, garlic and carrot in the butter.
• Add the curry powder and cook for 1 minute.
• Add the ginger, broth, coconut milk and tomato paste.
• Bring to a boil and add the lentils. Reduce the heat, cover and simmer for 20 minutes. Adjust the seasoning.
• Serve with pan-fried flatbread.

INDIAN LENTIL SOUP

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.