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
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 LENTIL & BUTTERNUT SQUASH SOUP
Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day. It's healthy and low in fat
Provided by Esther Clark
Categories Dinner, Lunch, Soup
Time 50m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli and ras el hanout, and cook for 1 min more.
- Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup with a stick blender until smooth, then season to taste. To freeze, leave to cool completely and transfer to large freezerproof bags.
- Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yogurt and extra coriander leaves.
Nutrition Facts : Calories 167 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
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
SPICED LENTIL AND ROASTED VEGETABLE SOUP
This is a really thick comforting lentil and tomato soup with a bit of added interest. Great way to use up the veg left in the fridge at the end of the week. The tomatoes can be soft and not the freshest but need to be tasty.
Provided by lindseylcw
Categories Grains
Time P1DT20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cut tomatoes in half, peel and halve onions, halve peppers and deseed and take off stalk.
- Place above into roasting tray and place slices of garlic onto each piece of vegetable, sprinkle with olive and salt.
- Roast in medium oven for 30 - 40 mins until vegetables are slightly browned and tomatoes are very soft.
- Meanwhile sweat diced onion and celery in butter in a heavy pan for 5 minutes.
- Add nigella seeds, chilli pepper and cardamon, stir well and add chicken stock, then add lentils.
- Bring to a boil and then simmer, covered.
- When roasted vegetables are ready add contents of the roasting pan with juices to the soup pan and stir well.
- Simmer for 20 mins then season to taste with fresh black pepper and salt.
- Blend with a stick blender or in a processor, soup should retain a rough consistency but not big lumps.Add more water if necessary and reheat.
- Serve with a drizzle of good olive oil on top.
LIGHTLY SPICED LENTIL, RED PEPPER AND TOMATO SOUP
Make and share this Lightly Spiced Lentil, Red Pepper and Tomato Soup recipe from Food.com.
Provided by Moyni
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Over a medium heat in a large saucepan, dry fry the cumin and chilli for a minute or two.
- Add oil.
- Add chopped onion and cook gently 5 minutes until softened (do not allow to colour).
- Stir in the lentils.
- Stir in the tomatoes and peppers.
- Add the stock and bring to a simmer for 20 to 30 minutes, until the lentils start to disintegrate.
- Use a stick blender or liquidize in batches.
- Serve with coriander or parsley as garnish.
Nutrition Facts : Calories 211.3, Fat 5, SaturatedFat 0.7, Sodium 35.4, Carbohydrate 33.1, Fiber 7.7, Sugar 7.4, Protein 11
MOROCCAN SPICED CHICKPEA AND LENTIL SOUP
Nabbed this from a Whole Foods recipe. Very good especially with the chamoula (separate recipe). This is very chunky, if you want a thin soup add more veggie broth, if you want a thicker soup take some of the chickpeas and lentils and puree them in a blender, then add them back into the soup.
Provided by She-Thing
Categories Lentil
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a medium sized pot heat the olive oil at medium heat and add fennel, gently cooking for a couple of minutes while the fennel releases its natural juices.
- Add the red and white onions, cook until soft and translucent, but without turning brown, stirring mixture from time to time, about 12 minutes.
- Add tomatoes and increase heat to high until the mixture comes to a simmer (about 5 minutes).
- Add the ginger, turmeric, cinnamon, garlic and saffron if using, letting them infuse the mixture with their flavors for a few more minutes.
- Add the lentils, vegetable stock, sprigs of cilantro and parsley and bay leaves and bring to a boil, then reduce heat to a simmer.
- Season with salt, pepper and sugar, stirring the mixture a couple of times. Cover pot and let simmer for about 25 minutes or until the lentils are tender.
- Add the cooked chickpeas and cook uncovered for another 5 to 7 minutes until heated through.
- Mix well, season again with salt, pepper and sugar to taste. Remove bay leafs and sprigs of cilantro and parsley.
Nutrition Facts : Calories 383.2, Fat 10.4, SaturatedFat 1.7, Sodium 298.5, Carbohydrate 66.1, Fiber 20.5, Sugar 7.5, Protein 14.2
SPICED TOMATO AND RED LENTIL SOUP
Curry powder and garam masala are both Indian spice blends. These blends vary in flavor. Experiment to see which you prefer. This recipe comes from the January 2009 issue of Fine Cooking.
Provided by mary winecoff
Categories Lentil
Time 45m
Yield 14 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a 6 quart Dutch oven over medium heat. Add the onions and a generous pinch of salt and cook, stirring occasionally, until the onions are softened and just starting to brown, 6 to 8 minutes. Add the curry powder or garam masala and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
- Add the broth, tomatoes and their juices, lentil, celery, carrot, garlic, cayenne, 3/4 teaspoon salt and 2 cups water. Bring to a boil over high heat, stirring frequently to keep the lentil from sticking; skim any foam as necessary.
- Reduce the heat and simmer uncovered, stirring occasionally, until the lentils, carrots and celery are tender, 35 to 40 minutes. Season to taste with salt.
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
MOROCCAN SPICED LENTIL SOUP
Make and share this Moroccan Spiced Lentil Soup recipe from Food.com.
Provided by RecipeNut
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In Dutch oven, bring water to a boil.
- Add lentils; return to a boil.
- Reduce heat; simmer 10 minutes.
- Meanwhile, spray large nonstick skillet with nonstick cooking spray.
- Heat over Medium-High heat until hot.
- Add onions; cook 8-10 minutes or until edges of onions are brown, stirring occasionally.
- Add onions to lentils.
- If desired for additional flavor, pour about 1/2 cup of lentil liquid into skillet; scrape bottom and sides to remove any bits of browned onions.
- Add to lentil mixture.
- Stir in all remaining ingredients.
- Cover: cook 20 minutes.
SPICED CARROT AND LENTIL SOUP
This combination of carrots and lentils is so tasty and the spices give just a hint of zing to this delicious thick "stick to your ribs" Soup Its so easy to make and freezes well
Provided by JoyfulCook
Categories Grains
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large saucepan and dry- fry the cumin and chilli flakes just long enough to release the aromas - dont brown them. Save half to sprinkle over the soup when you are ready to serve.
- Add the oil, carrots (grated), lentils, stock, milk, salt (I use sea salt) and fresh ground pepper.
- Bring to the boil and simmer for about 15-20 minutes. When slightly cooled, blend until smooth.
- Sprinkle the remaining cumin on the soup, serve with either crusty bread or Naan bread.
RED LENTIL SOUP WITH SPICED OIL
Steps:
- Make the soup:
- In a large bowl wash the lentils in several changes of cold water until the water runs clear and drain them in a fine sieve. In a large heavy saucepan cook the onions in the oil over moderate heat, stirring, until they are softened, add the garlic and the gingerroot, and cook the mixture, stirring, for 1 minutes. Add the cumin and the ground coriander seeds and cook the mixture over moderately low heat, stirring, for 1 minute. Add the lentils, the broth, 1 1/2 cups water, and the tomatoes and simmer the mixture, covered, for 15 to 20 minutes, or until the lentils are tender. In a blender or food processor purée the mixture in batches, transferring it to a bowl as it is puréed, return the soup to the pan, cleaned, and season it with salt and pepper. The soup may be made 3 days in advance and kept covered and chilled. Reheat the soup and thin it, if necessary, with water.
- Make the spiced oil:
- In a small skillet or saucepan heat the oil over moderately high heat until it is hot but not smoking, add the chili, the cuminseed, and the turmeric, and fry the spices, stirring, for 10 to 15 seconds, or until the sizzling begins to subside. Remove the skillet from the heat.
- Heat the soup over moderate heat, stirring, until it is hot and ladle it into bowls. Drizzle the spiced oil with a spoon over the soup, garnish each serving with a coriander sprig, and serve the soup with the pappadams.
- Make the pappadams:
- In a skillet at least 2 inches wider than a pappadam heat 1/2 inch of the oil to 375°F. on a deep-fat thermometer and in it fry the pappadams, 1 at a time, turning them, for 10 to 15 seconds, or until they have expanded and turned pale golden. Transfer the pappadams as they are fried to paper towels to drain. The pappadams may be fried 1 day in advance and kept, covered loosely, at room temperature.
SPICED LENTIL, CHICKEN, & SAUSAGE SOUP
BEST winter soup recipe EVER! I've been making it for years; found it in "The Best of Country Cooking" by Reiman Publications. It's great the first time around, especially with some crusty bread for dipping. But the best part is that every time you re-heat the left overs, they're even BETTER. Such a great soup for those cold winter evenings! Can go stove top or crock pot (thus cooking time can vary!)
Provided by Charlyn W.
Categories Low Cholesterol
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Brown sausage, onion, barley, and garlic together in skillet. Remove and place in bottom of slow cooker or stock pot.
- Add the chicken stock, lentils, uncooked chicken breast, and parsley.
- Simmer for as long as you desire or until lentils are tender.
- Remove chicken breast, discarding bone and cartilage. Shred meat and return to cooker or pot.
- Add garbanzo beans, spinach, and salsa to soup mixture and heat through.
- Serve with hot buttered crusty bread, biscuits, or muffins.
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.
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. CROUTONS 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
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
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
RED LENTIL SOUP WITH SPICED OIL
From Gourmet, 1991. A very good soup made unique with the drizzle oif spiced oil. Gourmet suggested serving with pappadams; a good baguette is just fine too.
Provided by Chef Kate
Categories Lentil
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl wash the lentils in several changes of cold water until the water runs clear and drain them in a fine sieve.
- In a large heavy saucepan cook the onions in the oil over moderate heat, stirring, until they are softened, add the garlic and the gingerroot, and cook the mixture, stirring, for 1 minutes. Add the cumin and the ground coriander seeds and cook the mixture over moderately low heat, stirring, for 1 minute. Add the lentils, the broth, 1 1/2 cups water, and the tomatoes and simmer the mixture, covered, for 15 to 20 minutes, or until the lentils are tender. Use a stick blender to puree the soup or in a blender or food processor puree the mixture in batches, transferring it to a bowl as it is pureed, return the soup to the pan, cleaned, and season it with salt and pepper. The soup may be made 3 days in advance and kept covered and chilled. Reheat the soup and thin it, if necessary, with water.
- Make the spiced oil:.
- In a small skillet or saucepan heat the oil over moderately high heat until it is hot but not smoking, add the chili, the cuminseed, and the turmeric, and fry the spices, stirring, for 10 to 15 seconds, or until the sizzling begins to subside. Remove the skillet from the heat.
- Heat the soup over moderate heat, stirring, until it is hot and ladle it into bowls. Drizzle the spiced oil with a spoon over the soup, garnish each serving with a coriander sprig, and serve the soup with the pappadams.
- Make the pappadams:.
- In a skillet at least 2 inches wider than a pappadam heat 1/2 inch of the oil to 375°F on a deep-fat thermometer and in it fry the pappadams, 1 at a time, turning them, for 10 to 15 seconds, or until they have expanded and turned pale golden. Transfer the pappadams as they are fried to paper towels to drain. The pappadams may be fried 1 day in advance and kept, covered loosely, at room temperature.
WINTER HARDY SPICED LENTIL-BARLEY SOUP
Make and share this Winter Hardy Spiced Lentil-Barley Soup recipe from Food.com.
Provided by Don Adams
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Remove sausage castings and crumble meat in a 5- to 6-quart pan over med-high heat; stir often until browned.
- Remove meat from pan with slotted spoon; set aside.
- Add onion, garlic, and barley to drippings.
- Cook, stirring often, until onion is limp and barley toasted.
- Add broth, parsley, chicken breast, and lentils.
- Bring to a boil, cover, and simmer until breast is white in thickest part, about 30 minutes.
- Remove breast, let cool, discard skin and bones.
- Shred meat and return to pan.
- Drain beans; add salsa and sausge.
- Heat to simmering.
- Chop spinach and stir into soup.
Nutrition Facts : Calories 490, Fat 20.4, SaturatedFat 6.4, Cholesterol 70, Sodium 2046.6, Carbohydrate 37.6, Fiber 9.5, Sugar 4.8, Protein 39.5
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