RED LENTIL CHICKEN SOUP
Red Lentil Chicken Soup - A hearty and delicious soup loaded with lentils and chicken, spiced with turmeric, cumin and smoked paprika.
Provided by Joanna Cismaru
Categories Soup
Time 45m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 430 kcal, Carbohydrate 42 g, Protein 34 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 48 mg, Sodium 564 mg, Fiber 17 g, Sugar 6 g, ServingSize 1 serving
RED LENTIL SOUP WITH SMOKED PAPRIKA
Quick-cooking red lentils have a sweet, mild flavor that pairs well with rich paprika.
Yield serves 8 generously, with leftovers
Number Of Ingredients 17
Steps:
- Heat the oil in a large heavy pot over medium heat, and add the onion, celery, carrots, and bell pepper. Reduce the heat, season with salt and pepper, and sauté, stirring frequently, for about 5 minutes, until wilted and starting to color. Add both paprikas and the cumin, and briefly toast until fragrant. Deglaze the pan with the wine, and once it has bubbled away, add the tomatoes, season again with salt, and stir well. Cook until most of the tomato juices have reduced, about 3 minutes.
- Add the lentils, 2 1/2 quarts water, the saffron, and the sugar. Bring to a simmer and cook over medium-low heat until the lentils are completely tender, 10 to 15 minutes.
- Give the soup a few pulses with an immersion blender to create a creamy but still chunky texture. Add the lemon juice and check the seasoning. Serve with a dollop of yogurt and herb leaves.
ROASTED RED PEPPER, SWEET POTATO & SMOKED PAPRIKA SOUP
Enjoy this hearty pepper, sweet potato and paprika soup as a starter, or for lunch on a cold winter's day. If venturing outdoors, take it with you in a flask.
Provided by Emma Freud
Categories Lunch, Soup, Starter, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Put the sweet potato, pepper, onion and garlic on a baking tray. Sprinkle with the paprika and seasoning, then drizzle with the oil. Toss together. Roast for 30 mins or until beginning to brown.
- Tip the roasted vegetables into a blender (or use a stick blender) with the coconut milk, stock, sriracha and maple syrup. Whizz until smooth. Pour back into the pan and heat until piping hot. Check for seasoning, and pour into a flask. Serve with soda bread or toasted sourdough.
Nutrition Facts : Calories 491 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 21 grams sugar, Fiber 8 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
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