Cozy Slow Cooker Spicy Lentil Soup Food

SPICED CARROT & LENTIL SOUP

Spiced carrot & lentil soup image

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

Ingredients

2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
600g carrots, washed and coarsely grated (no need to peel)
140g split red lentils
1l hot vegetable stock (from a cube is fine)
125ml milk (to make it dairy-free, see 'try' below)
plain yogurt and naan bread, to serve

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

HAVE MERCY ON ME SPICY LENTIL SOUP (WITH CROCK POT INSTRUCTIONS)

Have Mercy on Me Spicy Lentil Soup (With Crock Pot Instructions) image

This is an adaptation of a recipe originally published in "I Like Food, Food Tastes Good: In the Kitchen with Your Favorite Bands". It's a delicious curried lentil and cauliflower soup that's filling and incredibly nutritious, and it keeps beautifully for days! You can even make it ahead and freeze it. WARNING: IF YOU FOLLOW THIS RECIPE TO THE LETTER, IT IS EXTREMELY SPICY! PLEASE PLAN ACCORDINGLY!

Provided by elastigirl

Categories Lentil

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup extra virgin olive oil
1 large onion (dice half and chop the other half)
kosher salt, to taste
black pepper, to taste
1 -2 teaspoon crushed red pepper flakes
3 large celery ribs, chopped
3 carrots, chopped
2 garlic cloves (minced)
1 cup chopped cauliflower
2 teaspoons curry powder
1 teaspoon cumin
16 ounces dry lentils
1 (14 1/2 ounce) can vegetable broth
2 (14 1/2 ounce) cans diced tomatoes with juice
8 cups water
2 teaspoons cayenne pepper

Steps:

Heat 1/4 cup olive oil in a large pot over medium-low heat. Add onions, salt, pepper, and crushed red pepper, cover and simmer for 6 minutes, or until onions are clear and soft.
(If using the crockpot, you would now transfer the onion mixture to your crockpot, add all other dry and liquid ingredients and give it a good stir, and cook on LOW for 8 hours until the lentils are soft. If using the stovetop, please continue to step 3.).
Add celery, carrots, garlic, cauliflower, curry, and cumin, and stir. Cover and let simmer for 10 minutes, stirring occasionally.
Stir in lentils, vegetable broth and tomatoes. Cover and let simmer for another 10 minutes, stirring occasionally.
Add 8 cups of water and increase to high heat, and leave uncovered until it begins to boil.
When the soup comes to a boil, reduce heat and add cayenne pepper. Let simmer for at least 2 hours, or until lentils are soft.

Nutrition Facts : Calories 306.8, Fat 7.8, SaturatedFat 1.1, Sodium 198.4, Carbohydrate 44.5, Fiber 20.3, Sugar 6.3, Protein 16.5

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