SPICY RED LENTIL SOUP WITH LEMON RECIPE
Lighter, brighter and quicker to make than other legume soups, this spicy red lentil vegetarian soup with lemon is one of my favorites.
Provided by Martha McKinnon | Simple Nourished Living
Categories Soup
Time 1h
Number Of Ingredients 14
Steps:
- In a large soup pot or Dutch oven, heat the oil over medium heat. When it's hot, add onion and cook until it is softened, about 5 minutes.
- Add the garlic, carrots, tomato paste, cumin, cayenne and a large pinch of salt and cook, stirring well to combine, for 2 to 3 minutes.
- Add the broth, lentils, oregano and bay leaf and stir well. Bring to a boil and then lower the heat and simmer, stirring every once in a while, for 30 to 40 minutes, until the lentils have melted into a thickish puree.
- If desired, use an immersion or regular blender or a food processor to purée half the soup then add it back into the pot.
- Thin with more water or broth if necessary and add salt and pepper to taste.
- Just before serving, stir in the lemon juice and chopped cilantro.
Nutrition Facts : ServingSize 1 -1/2 cups, Calories 268 kcal, Carbohydrate 44 g, Protein 14 g, Fat 3 g, Fiber 16 g
SPICY LENTIL SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the lentils and 7 cups warm water in a pot, cover and bring to a boil. Add the chile pepper, tomato, ginger, garlic, turmeric and 2 teaspoons salt. Partially cover and simmer over medium-low heat, stirring frequently, until thickened, 18 to 20 minutes. Stir in the cilantro. Thin the soup with water, if desired, and season with salt.
- Mix the yogurt with 2 teaspoons water and a pinch of salt in a small bowl. Ladle the soup into bowls and top with the yogurt and more cilantro. Serve with naan.
WW SPICY RED LENTIL SOUP
Only 0.5 points per serving, this satisfying soup makes a great winter warmer. Make double quantity, cool and freeze in portions for up to 3 months. From the UK weight watchers website.
Provided by English_Rose
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large saucepan, spray with low fat cooking spray and add the onion and celery. Cook stirring for 5 mins, add the garlic and chili and cook for another 5 mins until tender and beginning to brown.
- Add the lentils, stock, rosemary, tomatoes and tomato paste. Bring to the boil, reduce the heat and simmer for 20 mins until the lentils are soft. Remove the rosemary.
- Blend the soup using a hand blender or liquidizer until smooth and season with salt and pepper.
- Serve hot garnished with a sprinkling of chopped rosemary.
Nutrition Facts : Calories 96, Fat 0.7, SaturatedFat 0.1, Sodium 227.3, Carbohydrate 18.8, Fiber 7, Sugar 5.5, Protein 5.5
LENTIL SOUP
Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.
Provided by Bob Cody
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Yield 6
Number Of Ingredients 15
Steps:
- In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
- Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g
SPICY SIZZLE RED LENTIL SOUP
From Eating Well Magazine (1995), this Turkish soup features a delicious, healthful combination of lentils and whole-grain bulgur. A drizzle of sizzling spiced olive oil gives the soup a final flourish.
Provided by kitty.rock
Categories Lentil
Time 45m
Yield 8 -1 cup servings, 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 teaspoons oil in a soup pot or Dutch oven over medium heat. Add onion and cook, stirring, until softened, 3 to 5 minutes. Add garlic and cumin; cook for 1 minute.
- Add broth, lentils, bulgur, tomato paste and bay leaf; bring to a simmer, stirring occasionally. Cover and cook over low heat until the lentils and bulgur are very tender, 25 to 30 minutes. Discard the bay leaf.
- Ladle about 4 cups of the soup into a food processor (or blender) and puree. Return the pureed soup to the soup pot and heat through. Stir in lemon juice and season with pepper.
- Just before serving, ladle the soup into bowls. Heat the remaining 4 teaspoons olive oil in a small skillet and stir in the paprika and cayenne. Drizzle about 1/2 teaspoon of the sizzling spice mixture over each bowlful and serve immediately.
- TIP - You can replace red lentils with brown lentils; add 1/2 cup water and simmer 40 to 45 minutes.
- MAKE AHEAD TIP - Prepare through Step 3. Cover and refrigerate for up to 2 days or freeze for up to 2 months.
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
BRYAN'S SPICY RED LENTIL SOUP
A spicy red lentil soup that is fast and easy.
Provided by FISHFISHER2002
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium heat, and cook the onion until golden brown. Season with salt and pepper. Mix in tomatoes, spinach, and lentils, and pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer 25 minutes, stirring occasionally, until lentils are tender.
- Transfer the soup to a blender (or use a hand held blender), and blend until smooth before serving.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 41 g, Fat 1.8 g, Fiber 15.2 g, Protein 16.7 g, SaturatedFat 0.2 g, Sodium 267.9 mg, Sugar 8 g
SPICY LENTIL SOUP
This is a filling, hearty soup that is very easy to make!
Provided by Darcie Paule
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large saucepan over medium heat; cook and stir onion and garlic until onion is translucent, about 5 minutes.
- Stir in carrot and celery; cook, stirring often, until vegetables are tender, about 8 more minutes.
- Stir in tomato paste, crushed red pepper, cayenne pepper, salt, and black pepper; mix in chicken stock and lentils.
- Bring soup to a boil and reduce heat to low; simmer until lentils are soft, about 20 minutes.
Nutrition Facts : Calories 216.9 calories, Carbohydrate 33.7 g, Cholesterol 0.7 mg, Fat 3.5 g, Fiber 15.6 g, Protein 13.6 g, SaturatedFat 0.6 g, Sodium 711.3 mg, Sugar 3.2 g
DAL ADAS (SPICY RED LENTIL TAMARIND SOUP)
As with all culinary traditions, southern Iranian cuisine has been influenced by the cooking of neighboring regions. Spicy and warming, dal adas is a popular southern Iranian red lentil soup or stew reminiscent of Indian masoor dal. It bursts with flavor from plenty of garlic and spices, and tickles with heat from ground cayenne. The dish is brightened with tamarind, an ingredient commonly used in the south of Iran to add the requisite Iranian tang to dishes. For ease, use tamarind concentrate, which can be found at most Middle Eastern, Asian and Latin markets, plus many supermarkets. Dal adas can be served as a soup, as done here, with a side of flatbread. If you prefer to serve it as a stew over rice, reduce the water amount by about one cup.
Provided by Naz Deravian
Categories dinner, soups and stews, main course
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat the ghee or oil over medium-high. Add the onion, reduce the heat to medium and cook the onion, stirring occasionally, until golden and a little browned around the edges, 10 to 12 minutes. Reduce heat to medium-low, add the garlic, ginger and cilantro stems. Add a little more ghee or oil if your pot seems dry. Season with a pinch of salt and cook, stirring frequently, until fragrant and softened, 3 to 5 minutes.
- Stir in the cumin, turmeric and cayenne and cook until fragrant, about 1 minute. Add the tomato paste and cook in the oil to take off its raw edge and deepen its color, stirring frequently and taking care not to burn the paste, about 1 minute.
- Add the lentils and stir to combine. Add 8 cups of water and season with salt (about 1½ tablespoons) and black pepper to taste. Partially cover, raise the heat to high and bring to a boil. Cover completely, reduce heat to medium-low and simmer, stirring occasionally to make sure nothing sticks to the bottom of the pot, until the lentils soften, about 15 minutes.
- Reduce the heat to low and stir in the cinnamon. Add the tamarind paste or lime juice, 1 tablespoon at a time, tasting as you go to ensure it hits just the right bright and tangy notes to balance the heat. Taste and adjust seasoning as needed, then cover and simmer for 10 minutes more, until all the flavors meld.
- Garnish with the reserved cilantro leaves and serve with flatbread or rice, if desired.
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