Creamed And Curried Lentil Soup Food

CREAMED AND CURRIED LENTIL SOUP

Steps:

• Melt butter in a large heavy saucepan, add onion and saute until golden. Add apples and continue to saute over medium heat until tender. Stir in garlic and saute a few minutes longer.
• Add curry powder and continue cooking the mixture until the ingredients are well coated with the curry.
• Stir in the lentils, add the chicken stock, bring to a simmer and cook partly covered until the lentils are very tender, about 45 minutes.
• Puree the mixture in a food processor or a blender.
• Return the soup to the saucepan and add the cream. Bring to a simmer, season to taste with salt and pepper and add lemon juice. Serve sprinkled with toasted almonds.

CURRIED LENTIL SOUP

Steps:

• Heat 1 Tb olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes.
• Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer.
• Add 2 Tb curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
• Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 Tb olive oil, and remaining garlic in processor.
• Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency.
• Note: Soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.
• Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.

CURRIED LENTIL SOUP

Steps:

• Cook onion in oil till tender.
• Stir in curry paste - cook, stirring till aromatic - about 2 minutes.
• Add coconut cream - cook for 1-2 minutes.
• Add tomatoes, lentils and stock.
• Stir and bring to gentle simmer.
• Simmer 30 minutes.
• Season with salt and pepper.
• Serve and stir through chopped parsley.

CURRIED LENTIL AND PUMPKIN SOUP

Steps:

• Heat the oil in a heavy based saucepan over medium heat.
• Add the onion and garlic, and cook until the onion is softened, about 5 minutes.
• Stir in the curry powder and cook, stirring for a further 30 seconds.
• Add the remain ingredients, except the yogurt or sour cream.
• Stir until well combined then bring to the boil.
• Reduce the heat and cook, partially covered for about 30 minutes sirring occasionally until the pumpkin is tender.
• Serve in bowls with a dollop of yoghurt or sour cream.

CURRIED LENTIL SOUP

Steps:

• Render salt pork in large heavy soup pot. Remove and discard. Add onion, celery and carrot and saute until softened. Add curry powder and garam masala to taste and cook 1 - 2 minutes.
• Add water. Bring to a boil, reduce heat and simmer, partially covered, for about 45 to 60 minutes or until lentils are very tender.
• Original recipe says to puree the soup, but this doesn't seem necessary. Stir in the lemon juice off the heat, just before serving. Season with salt and white pepper to taste. Add optional hot sauce to taste.
• To serve, ladle soup over cooked basmati rice in a deep soup bowl. Top with a generous dollop of sour cream.

CURRIED LENTIL SOUP

Steps:

• In a large soup pot heat oil.
• Add onion, celery, carrots and garlic; stirring often, cook the vegetables, about 10 minutes or until softened.
• Add curry powder and cayenne pepper: cook, stirring about 2 minutes.
• Stir rinsed and drained lentils into vegetable mixture.
• Add cinnamon stick, tomatoes and stock.
• Bring mixture to boil. Reduce heat and simmer, partially covered, about 1 hour or until lentils are soft.
• Remove cinnamon stick. Add salt and pepper.
• Using immersion blender, puree some of the soup, leaving some of it chunky.
• Garnish each bowl with a dollop of yogurt and chopped parsley.

CURRIED LENTIL AND VEGETABLE SOUP

Steps:

• Heat the oil in a large saucepan, add onion and fry over a gentle heat until the onion has softened and is clear in colour.
• Increase the heat and add the curry powder or paste and stir for 2 min to release the fragrance. Add the stock and tomato paste bring to the boil and reduce heat.
• Add the lentils, cover and simmer for 15 minutes.
• Add all of the vegetables and simmer covered for a further 15 min till vegetables are tender.
• Serve sprinkled with some chopped basil or parsley, or some grated parmesan cheese, or a swirl or sour cream or yogurt.
• For Vegetarian use the vegetable broth.

CURRIED LENTIL SOUP

Steps:

• Saute onion and garlic until soft.
• Stir in curry powder and mx well.
• Add all the rest of the ingredients except the parsley.
• And simmer covered until cooked through (about 45 minutes).
• Stir in parsley and simmer 5 more minutes.

CURRIED LENTIL SOUP

Steps:

• Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
• Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
• Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD: soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.
• Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.

CREAM OF LENTIL SOUP

Steps:

• In a large saucepan, combine the 4 cups of broth, lentils, bay leaf and clove. Bring to a boil. Reduce heat; cover and simmer until lentils are tender, 25-30 minutes., Meanwhile, in a Dutch oven, saute onion and celery in butter until crisp-tender. Add the carrots, salt, sugar, curry powder and pepper; saute until vegetables are tender, 2-3 minutes longer . Add garlic; cook for 1 minute., Drain lentils; discard broth, bay leaf and clove. Add lentils to vegetable mixture. Stir in the spinach, remaining 2 cups broth, cream, lemon juice and parsley; cook over low heat until heated through and spinach is wilted.