INDIAN LENTIL SOUP (DAL SHORVA)
An inexpensive, easy-to-make and delicious soup. This slightly modified recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England. Mung beans is the exquisite choice, but red or yellow lentils also make a delicious result (green lentils are not recommended). The chicken stock can be replaced with vegetable stock for a vegetarian variety. This recipe can also be made with less liquid and served as a stew.¨ Improvement, a little off tradition, but works even better: 1) Fry the lentils/beans for a few seconds in ghee before adding the spices and liquid. 2) Add just a little tomato purée (1 tsp) to the soup. 3) Add one diced potato together with the lentils/beans.
Provided by Andreacute Grisell
Categories Lentil
Time 36m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the beans or lentils.
- Bring to a boil with the stock, turmeric, Cayenne, cumin, cardamom and curry/bay leaves.
- Let simmer until the beans or lentils are very soft (ca 30 minutes).
- If using bay leaves, remove them now. Curry leaves can be left in the soup.
- Run the soup quickly in a blender to a not too smooth consistency (or mash the lentils/beans with a ladle).
- Sautee the garlic and mustard seeds lightly in the fat and add to the soup.
- Let simmer for another 5 minutes.
- Add salt, pepper and squeezed lemon to taste.
- Serve hot with pita or paratha bread.
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
INDIAN SWEET POTATO AND LENTIL SOUP
Lentils, sweet potatoes, onions, and spinach are a few simple vegan ingredients are cooked with aromatic and flavorful Indian spices to quickly create an utterly delicious and hearty meal. Thanks to our family friend Wendy for this keeper!
Provided by Queen Bee
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, 2 to 4 minutes. Cook and stir red pepper flakes, turmeric, and garam masala into onion mixture until coated, about 2 more minutes.
- Stir lentils and broth into onion mixture; bring mixture to a boil, reduce heat to low, cover, and cook until lentils are softened but firm to the bite, about 15 minutes.
- Stir sweet potatoes into lentil mixture; bring to a boil, reduce heat to low, cover, and simmer until sweet potatoes are tender and lentils are fully cooked, about 10 more minutes. Add spinach; cook until wilted, 3 to 5 minutes. Season with salt.
Nutrition Facts : Calories 360.6 calories, Carbohydrate 63.7 g, Fat 4.9 g, Fiber 20.9 g, Protein 16.9 g, SaturatedFat 0.7 g, Sodium 553.5 mg, Sugar 10.5 g
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
JORGE'S INDIAN-SPICED TOMATO LENTIL SOUP
This plus grilled cheese sandwiches equals love!
Provided by ChefJorge
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 35m
Yield 5
Number Of Ingredients 12
Steps:
- Bring 1/2 cup broth to a boil in a pot; reduce heat and simmer. Add onion and garlic and simmer until onion is translucent and tender, about 5 minutes. Stir coriander, cinnamon, turmeric, garam masala, and cayenne pepper into onion mixture; simmer for 1 minute.
- Stir lentils into spiced onion mixture; cook, stirring constantly, for 30 seconds. Add remaining 3 1/2 cups broth and tomatoes; bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, 10 to 12 minutes. Stir lemon juice into soup and garnish with feta cheese.
Nutrition Facts : Calories 179 calories, Carbohydrate 32.5 g, Cholesterol 1.7 mg, Fat 1 g, Fiber 13.1 g, Protein 11.1 g, SaturatedFat 0.4 g, Sodium 193.5 mg, Sugar 4.2 g
RED LENTIL AND CHICKEN SOUP - INDIAN STYLE
This recipe is an adaptation of one of Sara Moulton's. It's Indian-style soup made easy by the use of rotisserie chicken. Feel free to add your own combination of spices if you'd like more flavor!
Provided by LifeIsGood
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
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
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 BARLEY AND RED LENTIL SOUP
Number Of Ingredients 1
Steps:
- Heat the oil in a large pot over medium heat. Add the scallion whites, garlic, and ginger. Cook, stirring frequently, until soft, 3 to 4 minutes. Add the tomato paste and curry powder. Cook, stirring, until the tomato paste darkens, 1 to 2 minutes. Add the coconut milk, lentils, barley, 4 cups water, and ½ teaspoon salt and bring to a boil. Reduce heat and simmer, stirring occasionally, until the lentils and barley are tender, 35 to 45 minutes (adding more water if needed to loosen). Serve topped with the scallion greens and yogurt.
INDIAN LENTIL DAL SOUP
Steps:
- The night before you want to make your dal, boil the lentils in water for 5 minutes and then discard the water. Soak the lentils overnight if you are using dried. Change the water once while soaking. When you are ready to use the lentils, discard the soak water. If you are using a pressure cooker to reconstitute the lentils, you can put them in the pressure cooker now. Otherwise, you can hang onto them and add them to the soup later. Chop the onion, carrots, and celery and add it to a saucepan over medium heat. Cover the saucepan and begin mincing the garlic. Then add the garlic to the saucepan. Occasionally, stir the veggies to distribute the heat and keep them from sticking to the pot. Once the onions are translucent, add the broth, water, beans, and spices. Cover the pot and simmer. If your beans are already cooked, you shouldn't have to cook the soup for long. If the lentils are soaked but uncooked, simmer the soup until the lentils are soft enough to eat. Last, add the soy sauce. Tips If you do not have lentils handy, you can use mung beans instead. You can add ginger or jalepenos to this soup if you wish. You can also add cilantro as a delicious garnish.
SPICY INDIAN LENTIL AND TOMATO SOUP
Steps:
- Wash the lentils thoroughly, being sure to remove any small stones or dirt. Place them, along with the water, in the slow cooker insert.
- In an electric coffee mill or a mortar and pestle, grind the cumin seeds, coriander seeds, and peppercorns to a coarse powder.
- In a bowl, combine the ground spices, turmeric, tamarind concentrate, tomatoes, and garlic; add to the lentils.
- Cook, covered, on low for 5 to 6 hours, or until the lentils are quite tender and the flavors have melded.
- Add the corn and salt to taste just before serving so that the corn retains its fresh flavor and texture.
- To make the tempering oil, heat the ghee in a frying pan, then add the mustard seeds and broken chile and sauté until the seeds begin to pop. Quickly remove from the heat and drizzle a tiny bit over each bowl of soup.
- Sprinkle with the fresh cilantro and serve.
- Suggested Beverage
- Any chilled, aromatic white wine will do nicely here.
INDIAN LENTIL SOUP
This soup takes a couple hours to make but is well worth it and freezes beautifully! I received this recipe from a colleague but I believe the original source is Madhur Jaffrey.
Provided by rickoholic83
Categories Lentil
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Combine the lentils, 2 boxes of chicken stock and turmeric in a heavy pot and bring to a boil. Cover, leaving the lid slightly ajar, turn heat to low and simmer for 30 minutes.
- While soup simmers, peel potatoes and cut into 1/2-inch cubes. When soup has cooked for 30 minutes, add cut potato. Cover, leaving the lid slightly ajar again, and continue simmering for another 30 minutes.
- During the second simmering period, put the garlic and ginger into an electric blender. Add 4 1/2 T water and blend until you have a smooth paste. (I used a food processor for this step. You don't need it to be a paste but it should be finely chopped.).
- Once the soup base has finished cooking it needs to be pureed. Blender 3 batches. (I left one batch unblended to give the soup more texture.) Put pureed soup in a large bowl and set aside. Rinse and wipe out your soup pot.
- Place cooked and cubed chicken in a separate bowl and sprinkle with salt and pepper. Toss to mix. Next, pour oil into soup pot and set over medium heat. When oil is hot, put in the garlic/ginger paste, cumin, coriander and cayenne. Fry, stirring continuously, until the spice mixture is slightly browned and separates from the oil. Put in chicken pieces and fry for 1-2 minutes. Add 14 1/2 oz. chicken stock and bring to boil. Cover and turn heat to low; simmer for 5 minutes.
- Pour in pureed soup and lemon juice. Bring to a simmer and serve.
Nutrition Facts : Calories 604.1, Fat 16.3, SaturatedFat 3.6, Cholesterol 54.8, Sodium 745.9, Carbohydrate 71, Fiber 24.4, Sugar 6.7, Protein 42.9
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
INDIAN VEGETABLE LENTIL SOUP
Make and share this Indian Vegetable Lentil Soup recipe from Food.com.
Provided by Wendys Kitchen
Categories Yam/Sweet Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large pot.
- Saute onion, chilli, garlic and curry powder until softened.
- Add vegetables and give a stir to coat.
- Add stock and lentils.
- Bring to boil.
- Lower heat and simmer soup covered until vegetables are soft.
- Blend and serve.
Nutrition Facts : Calories 333.5, Fat 1.4, SaturatedFat 0.3, Sodium 53.9, Carbohydrate 71.1, Fiber 10.9, Sugar 6.9, Protein 13.1
INDIAN-SPICED LENTIL SOUP
This recipe is from Vegan Planet by Robin Robertson. I changed it slightly by added more lentils and sweet potatoes which makes it really thick, more like stew.
Provided by Poecile
Categories Yam/Sweet Potato
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large pot over medium heat. Add the onion, sweet potato, and garlic. Cover and cook about 15 minute or until softened.
- Add the tomatoes and their juice.
- Stir in the ginger, cumin, coriander, and cayenne. Add the lentils and water (or stock) and bring to a boil.
- Reduce the heat to low, cover, and simmer, stirring occasionally, until the lentils are tender (about 30 min).
- Add the cilantro, season with salt and pepper, and cook for 10 minutes to blend the flavors.
- Serve hot.
Nutrition Facts : Calories 334.6, Fat 5.5, SaturatedFat 0.8, Sodium 182.9, Carbohydrate 54.5, Fiber 22.3, Sugar 6.5, Protein 18.1
INDIAN SPICED LENTIL SOUP
Yesterday I used the coconut oil to fry onions in for a lentil soup with a bit of an Indian twang. I love the very slight hint of coconut that this soup has, but if coconut isn't you thing or you can't find the oil, butter will work well too, and the spices are so strong that you won't miss the coconut.
Provided by St Margarets Kitchen
Categories Grains
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot heat the oil and saute the onions and garlic until translucent. Add the turmeric, cumin and chili powder to the mixture and stir until the spices are mixed into the oil.
- Add the lentils and water and bring to a boil.
- Boil for 15 minutes.
- Add the pepper and cook for another 5 minutes.
- Blend the soup well. If needed add more water to the soup to thin it.
Nutrition Facts : Calories 148.5, Fat 2.8, SaturatedFat 2, Sodium 9, Carbohydrate 22.7, Fiber 10.3, Sugar 1.5, Protein 8.7
INDIAN LENTIL CAULIFLOWER SOUP
Make and share this Indian Lentil Cauliflower Soup recipe from Food.com.
Provided by sarahmhoward
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for 5 to 6 minutes, until translucent.
- Stir in the ginger, 1 tablespoon of the curry powder, coriander, and cumin and sauté for 2 minutes more, until fragrant.
- Add the broth and red lentils and stir to combine. Bring the mixture to a low boil, then reduce the heat and simmer for 5 minutes more.
- Stir in the cauliflower and sweet potato. Cover and reduce the heat to medium-low. Simmer for 20 to 25 minutes, until the cauliflower and sweet potato are tender. Season with the salt and pepper, and add more curry powder, if desired. Stir in the spinach and cook until wilted.
Nutrition Facts : Calories 285.1, Fat 5.3, SaturatedFat 0.8, Sodium 504.8, Carbohydrate 47.4, Fiber 10.4, Sugar 5.5, Protein 16.1
INDIAN RED LENTIL SOUP
Steps:
- SERVES 6 ~ Pick over the red lentils and discard any misshapen lentils or stones. Rinse the lentils and drain. ~ In a saucepan over medium heat, melt the butter. Add the onion and saute, stirring occasionally, until tender and translucent, 8-10 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, 2-3 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, 30-45 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. ~ To serve, ladle into warmed bowls and sprinkle with the mint or cilantro.
INDIAN LENTIL SOUP
Steps:
- 1 Rinse the beans or lentils. 2 Bring to a boil with the stock, turmeric, Cayenne, cumin, cardamom and curry/bay leaves. 3 Let simmer until the beans or lentils are very soft (ca 30 minutes). 4 If using bay leaves, remove them now. Curry leaves can be left in the soup. 5 Mix the soup slightly to a not too smooth consistency (or mash the lentils/beans with a ladle). 6 Sautee the garlic and mustard seeds lightly in the fat and add to the soup. 7 Let simmer for another 5 minutes. 8 Remove all yellow and white peel from the lemon slices and place in a soup tureen or in individual soup plates. 9 Serve hot with pita or paratha bread.
INDIAN LENTIL-CAULIFLOWER SOUP
I thought this was an interesting sounding recipe. This curry could be spiced up a bit, if you like, with a pinch of cayenne. (If serving 4, each serving is 5 WW points)
Provided by Carolyn Haas @Linky1
Categories Other Main Dishes
Number Of Ingredients 15
Steps:
- In a large saucepan, heat the oil over medium heat. Add the onion, saute for 5 minutes. Add garlic, saute for another minute, until translucent.
- Stir in the ginger, 1 tablespoon of the curry powder, coriander, and cumin and saute for 2 more minutes, until fragrant.
- Add the broth and red lentils and stir to combine. Bring the mixture to a slow boil, then reduce the heat and simmer for 5 minutes more.
- Stir in the cauliflower and sweet potato. Cover and reduce the heat to medium-low. Simmer for 20 to 25 minutes, until the cauliflower and sweet potato are tender. Season with the salt and pepper, and add more curry powder, if desired. Stir in the spinach and cook until wilted.
INDIAN LENTIL-CAULIFLOWER SOUP FROM OH SHE GLOWS RECIPE - (3.7/5)
Provided by Steve-3
Number Of Ingredients 15
Steps:
- 1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for 5-6 minutes, until translucent. 2. Stir in the ginger, 1 tablespoon of the curry powder, coriander, and cumin and sauté for 2 minutes more, until fragrant. 3. Add the broth and red lentils and stir to combine. Bring the mixture to a low boil, then reduce the heat and simmer for 5 minutes more. 4. Stir in the cauliflower and sweet potato. Cover and reduce the heat to medium-low. Simmer for 20-25 minutes, until the cauliflower and sweet potato are tender. Season with the salt and pepper, and add more curry powder, if desired. Stir in the spinach and cook until wilted. 5. Ladle the soup into bowls and top with cilantro, if desired.
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