PERSIAN-STYLE RED LENTIL AND TOMATO SOUP
This tangy soup is low-fat, quick and easy to prepare! It is a copycat-of a-copycat recipe from the soup served at Reza's, a Persian restaurant in Chicago (so called because I have never been to Reza's, but once had someone else's imitation of it!). Sumac powder and dried limes can both be found at Middle Eastern groceries or ethnic stores.
Provided by Sephardi Kitchen
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a medium pot over medium heat. Add the onion, celery, carrot and garlic. Cook until the onion is softened.
- Stir in the turmeric and paprika. Add tomatoes and stock along with the dried lime. Bring to a boil, cover, lower heat and simmer for 20 minutes. If the dried lime is still floating, cut it in half with a knife or kitchen scissors now that it is softened.
- Add the lentils, return to a simmer. Cover and cook 15-20 minutes or until the lentils are cooked.
- Using an immersion blender or regular blender, puree half the soup, return to the pot.
- Add sumac and parsley/other herbs, cook 5 minutes longer.
- Serve hot with bread and a dollop of yogurt (optional).
RED LENTIL, TOMATO AND SPINACH SOUP
This is an Indian dish high in Iron. I found this on line and tweeked a bit. Both tomatoes and spinach are good sources of iron. They complement each other. Not in just taste but work together to help the body absorb the iron.
Provided by Rita1652
Categories Lentil
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the butter in a pan and add the onions, garlic and peppercorns.
- When the onions turn translucent, add the lentils, tomatoes, salt and 2 cups of water and cook till the dal is tender. About 20 minutes.
- When cool, blend to get a smooth purée.
- Add the spinach, milk and bring to a boil.
- Finish by adding the lemon juice.
- Serve hot.
Nutrition Facts : Calories 85.9, Fat 3.6, SaturatedFat 2.1, Cholesterol 9.8, Sodium 25.3, Carbohydrate 10.9, Fiber 2.2, Sugar 3.3, Protein 3.7
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
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.
RED LENTIL AND TOMATO SOUP
Make and share this Red Lentil and Tomato Soup recipe from Food.com.
Provided by sdonaldson
Categories Lentil
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan heat oil and saute onion, garlic and spices.
- Add washed lentils, water, tomatoes and soup. Stir together, then bring to the boil.
- Reduce heat and simmer for 15 minutes.
- Add zucchini and salt and simmer for a further 5 minutes.
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.
WW TOMATO AND RED LENTIL SOUP
This is the easiest soup in the world to make. I changed around a few recipes to make this as simple as possible. ONLY 2 WW points for the entire recipe!!!
Provided by BouncyChef
Categories Low Cholesterol
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Spray a saucepan with the Fat Free spray and saute the onions over low heat for 10 minutes.
- Add the tomatoes, yellow pepper, lentils and chicken stock, bring slowly to the boil and simmer for 1 and a half hours, stirring every 20 minutes or so.
Nutrition Facts : Calories 190.9, Fat 3.6, SaturatedFat 0.9, Cholesterol 7.6, Sodium 367.6, Carbohydrate 28.3, Fiber 3.4, Sugar 7.2, Protein 12.1
TOMATO AND RED LENTIL SOUP
Categories Bean
Number Of Ingredients 12
Steps:
- Heat the oil in a soup pot over medium heat. Add the onion, celery, and carrot, and cook until softened (a few minutes). Add the garlic, then, in a minute add the tomatoes and chicken stock. Simmer for about 20 minutes, season, and let it cool. Puree the soup, then strain back into the pot. This removes tomato skins and most seeds. Add the lentils and return to a low simmer. Taste a lentil in about 15 minutes to see if it's tender. If not, continue cooking, but don't let them get mushy. Add the sumac and parsley. Taste for seasoning and add lemon juice if you like.
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