SPICED RED LENTIL SOUP WITH CRISPY FRIED GINGER
Intensely flavorful ginger marries well with the strong curry powder seasoning in this Indian-style lentil soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 16
Steps:
- In a large, heavy-bottom pot, heat oil over medium-high heat. Add onion, garlic, ginger, cumin, and curry powder; cook, scraping any browned bits from bottom of pot with a wooden spoon, until onion is soft and light golden, about 10 minutes. Reduce heat to medium, and add tomatoes. Cook about 5 minutes.
- Stir lentils, chicken stock, the water, and bay leaf into pot; raise heat to medium-high, and bring to a simmer. Reduce heat to low; cook, stirring occasionally, until lentils are tender, about 30 minutes. Add salt; season with pepper. Remove from heat. Let stand about 10 minutes.
- Meanwhile, make fried ginger: In a medium saute pan, heat oil over medium heat. Add ginger in a single layer; cook, stirring constantly, until strips begin to turn crisp and deep golden, about 4 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain. Keep warm until ready to serve.
- Remove bay leaf from pot, and discard. Using an immersion or regular blender (working in batches so as not to fill jar more than halfway), puree soup until completely smooth. Return soup to low heat until warmed through. Divide soup among six serving bowls; top each bowl with about 1 tablespoon yogurt. Garnish with fried ginger; serve.
Nutrition Facts : Calories 312 g, Cholesterol 2 g, Fat 6 g, Fiber 8 g, Protein 18 g, Sodium 665 g
MOROCCAN SPICED RED LENTIL SOUP
Steps:
- Heat olive oil in Dutch oven over medium heat. Add onions and cook, stirring, 10 minutes until softened and beginning to color. Add garlic and cook one minute to release its aroma. Add celery and cook 2 minutes until softened. Add 1 teaspoon of salt, the pepper and the turmeric, cumin, ginger, cinnamon, saffron, and bay leaf and cook 2 to 3 minutes to develop the flavor of the spices. Add tomato paste, potatoes, lentils and water and cook 45 minutes; the lentils and potatoes should be quite tender. Stir in remaining 1 teaspoon salt, wheat berries and tomatoes and heat through. Taste and adjust seasoning. Serve garnished with cilantro.
- Preheat oven to 350 degrees. Lightly brush oil or butter on both sides of bread slices. Arrange bread in a single layer on a cookie sheet and bake 10 minutes. Remove from oven and cool croutons on a wire rack.
SPICED RED LENTIL SOUP WITH CRISPY FRIED GINGER
Steps:
- In a large, heavy-bottomed pot, heat the oil over medium-high heat. Add the onion, garlic, ginger, cumin, and curry powder; cook, scraping any browned bits from the bottom of pot with a wooden spoon, until the onion is soft and light golden, about 10 minutes. Reduce heat to medium, and add the tomatoes. Cook about 5 minutes.
- Stir the lentils, chicken stock, water, and bay leaf into the pot; raise heat to medium-high, and bring to a simmer. Reduce heat to low; cook, stirring occasionally, until the lentils are tender, about 30 minutes. Add the salt; season with pepper. Remove from heat. Let stand about 10 minutes.
- Meanwhile, make the fried ginger: In a medium sauté pan, heat the oil over medium heat. Add the ginger in a single layer; cook, stirring constantly, until the strips begin to turn crisp and deep golden, about 4 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain. Keep warm until ready to serve.
- Remove the bay leaf from the pot, and discard. Using an immersion or regular blender (working in batches so as not to fill the jar more than halfway), puree the soup until completely smooth. Return the soup to low heat until warmed through. Divide the soup among 6 serving bowls; top each bowl with about 1 tablespoon yogurt. Garnish with fried ginger; serve.
SPICED CARROT & LENTIL SOUP
A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker
Provided by Jane Hornby
Categories Dinner, Lunch, Snack, Soup, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
- Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
- Simmer for 15 mins until the lentils have swollen and softened.
- Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
- Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.
Nutrition Facts : Calories 238 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.25 milligram of sodium
SPICY LENTIL SOUP
This is a filling, hearty soup that is very easy to make!
Provided by Darcie Paule
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large saucepan over medium heat; cook and stir onion and garlic until onion is translucent, about 5 minutes.
- Stir in carrot and celery; cook, stirring often, until vegetables are tender, about 8 more minutes.
- Stir in tomato paste, crushed red pepper, cayenne pepper, salt, and black pepper; mix in chicken stock and lentils.
- Bring soup to a boil and reduce heat to low; simmer until lentils are soft, about 20 minutes.
Nutrition Facts : Calories 216.9 calories, Carbohydrate 33.7 g, Cholesterol 0.7 mg, Fat 3.5 g, Fiber 15.6 g, Protein 13.6 g, SaturatedFat 0.6 g, Sodium 711.3 mg, Sugar 3.2 g
SPICED RED LENTIL SOUP
Simple soups like this make great lunches - and are wallet-friendly too!
Provided by Good Food team
Categories Dinner, Soup
Time 35m
Number Of Ingredients 7
Steps:
- Fry the onion in 1 tbsp olive oil until soft. Stir in the red Thai curry paste, depending how hot you want it.
- Add red lentils and mix to coat in the paste. Pour over vegetable stock and simmer for 20 mins until the lentils are tender.
- Blend with coconut milk and reheat if needed. Serve scattered with chopped spring onions, if you like.
Nutrition Facts : Calories 390 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 1.44 milligram of sodium
SPICY LENTIL VEGETABLE SOUP
This is a healthy, hearty, spicy, relatively easy-to-make, delicious soup recipe. The roasted peppers really make it something special. I just made it up and am eating it now, and I am in love.
Provided by hot_curry
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
- Bake in the preheated oven until limp, 30 to 40 minutes. Turn the peppers over halfway through cooking. Once ready, place the peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Chop the peppers
- Meanwhile, bring the water and lentils to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes. Drain, rinse, and set aside.
- Heat the olive oil in a large saucepan over medium heat. Stir in the carrot, onion, and broccoli; cook and stir until the onion has softened, about 5 minutes. Pour in some of the vegetable broth, cover, and steam the vegetables until tender. Pour in the remaining vegetable broth and chopped peppers; season with the red pepper flakes, ginger, black pepper, thyme, and sage. Simmer until the flavors come together and the vegetables are very tender, about 20 to 30 minutes. Add water if needed to maintain your desired consistency. Stir in the cooked lentils until hot.
- If desired, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 47 g, Fat 5.1 g, Fiber 19.8 g, Protein 15.8 g, SaturatedFat 0.7 g, Sodium 269.1 mg, Sugar 8.2 g
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