Curried Lentil And Couscous Soup Food

CURRIED LENTIL AND COUSCOUS SOUP

Steps:

• In a large pot sweat the onion, garlic, and mushrooms in canola oil until soft.
• Add carrots, celery, lentils, salt, and spices and saute for 2-3 minutes.
• Add chicken broth, tomatoes, and 2 cups of water. (later on add last 2 cups of water as needed). Simmer until lentils are al dente about 15-20 minutes.
• Add pineapple juice and spinach simmer until lentils are done about 5-10 more minutes.
• Take soup off the heat and add couscous. Let sit 5-10 mins then serve.

CURRIED SPINACH & LENTIL SOUP

Steps:

• Heat 1 tbsp oil in a large saucepan. Add the onion and fry for 8 mins until soft and translucent. Stir in half the garlic, the chilli, cumin and curry powder and cook for 1 min more. Add the lentils and stock, then cover and simmer for 30 mins over a medium-low heat.
• Put the coriander, remaining oil and garlic, the cashews and lemon zest in a food processor and blitz with 1-2 tbsp water until semi-smooth. Spoon the chutney into a bowl and set aside.
• Stir the spinach into the soup and cook for 5 mins, or until wilted. Tip half the soup into a blender and blitz until smooth, then return this to the pan. Stir through lemon juice to taste.
• Ladle the soup into bowls and top with generous dollops of the cashew chutney.

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.

CURRIED RED LENTIL KOHLRABI, AND COUSCOUS SALAD

Steps:

• Whisk white wine vinegar, curry powder,and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.
• Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again.
• Bring 1 1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.
• Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper.
• Arrange baby spinach leaves over large rimmed platter. Drizzle spinach with 2 to 3 tablespoons remaining dressing. Sprinkle spinach leaves with salt and pepper. Mound lentil mixture in center of platter over spinach leaves. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing.

CURRIED LENTIL SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 8 hours or until vegetables and lentils are tender. Stir in salt. Discard bay leaves.

RED LENTIL, ZUCCHINI & COUSCOUS SOUP

Steps:

• Grate carrots and zucchini, set aside.
• Heat oil in a 5 quart soup pot; add onions and celery; saute on medium-high heat for 5 to 7 minutes or until golden.
• If vegetables begin to stick, add a tbsp or two of water.
• Add all ingredients except couscous to the pot, increase to high heat to bring to a boil.
• Reduce heat and simmer partially covered for 45 minutes, stirring occasionally.
• Add couscous and simmer an additional 10 minutes.
• If soup is too thick, thin it with a little bit of water.
• Adjust seasonings to taste.
• Yield 8 servings - per serving: 134cal, 1g fat, 8g protein, 24g carb, 3mg iron, 8g fibre.

CURRIED CARROT & LENTIL SOUP

Steps:

• Tip the spices into the pan and briefly heat to toast them. Pour in 800ml water and pile in the carrots, leek and garlic. Crumble in the stock cube, then cover and cook over a high heat for 10 mins.
• Tip in the lentils with their liquid and most of the chopped coriander, then cover and cook for 5 mins more. Blitz the soup with a hand blender to part-purée it. Serve topped with the remaining coriander and the yogurt, if you like. Will keep in the fridge for 3 days.