SPICY TOMATO AND LENTIL SOUP
A quick, easy and tasty recipe for thick lentil soup. This works best using a hand blender or a food mixer, but you can puree it in the blender too. Serve with thickly sliced crusty bread for a filling and delicious meal.
Provided by Dave-o
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large saucepan or Dutch oven. Lightly brown the onions in the oil. Add the tomatoes, chili pepper, lentils, cumin and basil to the pan along with the water. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes, or until the lentils are tender.
- When the lentils have softened, use a stick blender to puree the soup. Season to taste with salt and pepper. For a special touch, put sour cream in a squirt bottle, and squeeze a spiral onto the top of each bowl of soup, and garnish with a sprig of fresh basil.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 32 g, Cholesterol 6.3 mg, Fat 7 g, Fiber 11.1 g, Protein 12.8 g, SaturatedFat 2.4 g, Sodium 268.9 mg, Sugar 6.5 g
LENTIL AND TOMATO SOUP
A filling and hearty lentil and tomato soup that is packed with fibre and provides two of your five-a-day. Why not make double and freeze for future vegan lunches? Each serving provides 200 kcal, 10g protein, 29g carbohydrate (of which 12.5g sugars), 4g fat (of which 05.g saturates), 5g fibre and 0.3g salt.
Provided by Fiona Hunter
Categories Light meals & snacks
Yield Serves 1
Number Of Ingredients 8
Steps:
- Heat the oil in small saucepan over a medium heat. Add the onion and garlic and cook for 2-3 minutes.
- Add the remaining ingredients, including black pepper to taste, and bring to the boil. Reduce the heat and simmer for 20 minutes.
- Serve immediately or leave to cool and store in the fridge or freezer for lunches.
Nutrition Facts : Calories 200kcal, Carbohydrate 29g, Fat 4g, Fiber 5g, Protein 10g, SaturatedFat 05.g, Sugar 12.5g
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
SOUP - SPICED RED LENTIL, TOMATO, AND KALE SOUP RECIPE - (4.4/5)
Provided by BlueSchmoo
Number Of Ingredients 15
Steps:
- In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat. Add in the celery and sauté for a few minutes more. Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne). You can add half the spices and add more later if you prefer. Stir in the can of tomatoes (including juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy. Stir in kale or spinach and season to taste adding more spices if you wish.
SPICED TOMATO AND LENTIL SOUP
From a supplement of healthy recipes that came with Good Food Magazine. Counts as 1 point on WW per serving. Can be frozen in portions for a quick meal in minutes.
Provided by CulinaryQueen
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place the first eight ingredients (onion through water) in a large saucepan.
- Bring to a simmer, cover and cook for 30 minutes or until the lentils are completely soft.
- Let the soup cool slightly.
- Liquidise in batches in a blender or food processor.
- Season to taste with the black pepper.
- Serve with the coriander scattered on top and a dollop of plain yogurt, if using.
Nutrition Facts : Calories 131.2, Fat 1.1, SaturatedFat 0.2, Sodium 28.9, Carbohydrate 24.5, Fiber 5.4, Sugar 5.2, Protein 8
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SPICY TOMATO SOUP WITH RED LENTILS - THE LAST FOOD BLOG
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5/5 (10)Category LunchCuisine SoupCalories 124 per serving
- Heat 1 tablespoon of olive oil in a large saucepan over a medium heat.Add the chopped onion, celery and carrot and cook for 10 minutes. Stir the vegetables occasionally.
- Add 2 cloves of minced garlic, ¼ teaspoon of dried red chilli flakes, ⅛ teaspoon of cayenne pepper, ½ a teaspoon of dried oregano, 1 level teaspoon of ground cumin and the chopped coriander (cilantro) stems to the onion mixture and stir well.Cook for a minute then add a heaped tablespoon of tomato puree and stir it into the vegetables.
- Now pour in the chopped tomatoes and the vegetable stock and stir well, then add the lentils to the pan. Stir well again.Add the bay leaf and season with the salt and black pepper.Simmer for 20 minutes or until the red lentils are cooked.Stir in the chopped coriander (cilantro) leaves now.You can now blend the soup if you wish. I use a handheld blender to blend the soup.Serve with a dollop of yoghurt and a scatter of chopped coriander(cilantro) leaves.
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