INDIAN SPICED RED LENTIL & CHICKEN SOUP
This red lentil and chicken soup is a quick and easy version of Mulligatawny, the curry-flavored soup popular in Anglo-Indian cuisine.
Provided by Jennifer Segal, adapted from
Categories Dinner
Time 45m
Yield 4-6 servings
Number Of Ingredients 15
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.)
Nutrition Facts : Calories 367, Fat 16g, Carbohydrate 35g, Protein 22g, SaturatedFat 3g, Sugar 7g, Fiber 6g, Sodium 434mg, Cholesterol 35mg
W. SONOMA INDIAN RED LENTIL SOUP
This recipe is from the Williams Sonoma "Soup for Supper" cookbook. I think it is exceptionally good. While lentil soup is usually comfort food, this variation makes it a bit exotic, too. The fragrant Indian spices lighten and brighten the simple, homey flavor of the soup. Red lentils have a tendency to break down into a coarse puree as they cook, so if you prefer some texture, omit the blender or food processor step.
Provided by The Mad Slovak
Categories Lentil
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Pick over the red lentils and discard any misshapen lentils or stones.
- Rinse lentils and drain.
- In a saucepan over medium heat, melt the butter.
- Add the onion and saute, stirring occasionally, until tender and translucent (8 to 10 minutes).
- Add the coriander, cumin, ginger, turmeric, and cayenne and stir to mix well.
- Reduce the heat to low and cook, stirring occasionally, to release the flavors of the spices (2 to 3 minutes).
- Add the lentils and then gradually add the water or stock, stirring constantly.
- Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer until the lentils are very soft (30 to 40 minutes).
- Remove from the heat and let cool slightly.
- Working in batches, puree the soup in a blender or food processor.
- Return the soup to a clean saucepan and place over medium heat.
- Stir in the tomatoes and lemon juice and cook until heated through.
- Season with salt and black pepper.
Nutrition Facts : Calories 255.7, Fat 7.5, SaturatedFat 3.9, Cholesterol 15.3, Sodium 154.1, Carbohydrate 37.3, Fiber 7.5, Sugar 3.7, Protein 13.3
AUTHENTIC EGYPTIAN RED LENTIL SOUP
This soup is considered to be a tradition for breaking the Ramadan fast in Egypt and is a traditional "Middle Eastern peace recipe". I got this from a Middle Eastern living blog and decided to share it since I was looking for red lentil recipes. Red lentils can be found in Indian and Middle Eastern grocery stores. This awesome soup is vegan and quite healthy.
Provided by the80srule
Categories Lentil
Time 50m
Yield 3 servings (a lot), 3 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, put the onion, lentils, veggie stock, the salt and pepper, and simmer about 30 minutes or until the lentils have really softened and somewhat disintegrated.
- Add some water if the soup needs thinning.
- Stir in cumin, turmeric, cilantro, cayenne, and lemon juice.
- Drizzle some olive oil on to your liking and serve with toasted pita triangles.
INDIAN-STYLE RED LENTIL SOUP
Make and share this Indian-Style Red Lentil Soup recipe from Food.com.
Provided by Boomette
Categories Grains
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
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
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
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