Curried Lentil Soup With Spinach Food

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 AND SPINACH SOUP

Steps:

• Heat oil in heavy pot and sooknext four ingredients until golden, about 10 minutes.
• Stir in all spices and add water and lentils.
• Reduce heat and cook until lentils are tender, about 25 minutes.
• Add the spinach and cilantro and cook until wilted, about 5 minutes.
• Season with salt and pepper.
• Serve topped with a spoonful of yogurt.

CURRIED LENTIL AND SPINACH SOUP

Steps:

• Heat oil in heavy large pot over medium-high heat. Add next 4 ingredients; sauté until golden, about 10 minutes. Stir in curry powder, ginger, cumin, bay leaf, and dried crushed red pepper. Add 9 1/2 cups water and dried lentils; bring to boil. Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by 1/2 cupfuls to thin soup, if desired, about 25 minutes. Add spinach and cilantro; simmer until spinach is wilted, about 5 minutes. Season soup with salt and pepper. (Can be made 1 day ahead. Chill soup uncovered until cold, then cover and keep refrigerated. Rewarm soup over medium heat, thinning with water if desired before serving.)
• Ladle soup into bowls. Top each serving with spoonful of yogurt.

SLOW COOKER CURRIED LENTIL SPINACH SOUP

Steps:

• Heat olive oil in a medium sauté pan over medium-high heat. Sauté onion, ginger, and garlic until translucent, about 1 minute.
• Add lentils; stir to slightly toast them, about 1 minute. Turn off the heat, but don't remove the pan from the heat. Stir in wine and scrape the goodies from the bottom and the sides of the pan.
• Transfer the onion mixture to a slow cooker and add all remaining ingredients except the spinach, cilantro, and yogurt. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
• 10 minutes before end of cooking, add spinach and let it cook until wilted.
• Stir in cilantro and serve with a spoonful of plain yogurt.

CURRIED LENTIL SOUP WITH SPINACH

Steps:

• In a large pot over medium heat, warm olive oil.
• Add onion, celery, carrot, garlic, and bay leaf. Saute until softened (about 5 minutes).
• Add tomatoes with juice, curry powder, lentils, and beef stock.
• Bring to a simmer. Cover partially and cook over medium-low heat until lentils are tender, stirring occasionally (about 30 minutes).
• Remove and discard bay leaf.
• Add salt and pepper to taste. Stir to mix well.
• Place spinach leaves into individual serving bowls.
• To serve, ladle soup into bowls with spinach.

CURRIED LENTIL SOUP

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion, potato and carrot and sauté. until vegetables begin to soften, about 5 minutes. Mix in curry powder and cayenne and stir until fragrant, about 30 seconds. Add broth, tomatoes with juices and lentils and bring to boil. Cover pot, reduce heat to medium-low and simmer until lentils are very tender, about 45 minutes. Season soup to taste with salt and pepper. (Can be made up to 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Before serving, rewarm soup over low heat.)

CURRIED SPINACH AND LENTIL BAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cook chopped onion and garlic in olive oil in heatproof skillet over medium-low heat until trnaslucent.
• Stir in basmati rice, curry powder, salt and pepper and cook two more minutes.
• Add thawed and drained spinach, cooked lentils and coconut milk. Cover and bake 30-40 minutes.

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 RED LENTIL AND SPINACH SOUP

Steps:

• Heat the oil in a soup pot. Add the onion and saute over medium heat until golden.
• Add the lentils and 6 cups water and bring to a simmer. Stir in curry powder, cover, and simmer very gently for 35 to 40 minutes.
• When the lentils are mushy, stir in the spinach and check the consistency. If the soup is too thick, add about 1/4 cup water. Season with salt and additional curry powder, if desired.
• Simmer for another 5 minutes. If time allows, let the soup stand off the heat for an hour or so to develop flavor. Heat through as needed before serving.

CURRIED RED LENTIL AND SPINACH SOUP

Steps:

• Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden.
• Add the lentils and 6 cups water and bring to a simmer. Stir in 1 teaspoon curry powder, cover, and simmer very gently for 35 to 40 minutes.
• When the lentils are mushy, stir in the spinach and check the consistency. If the soup is too thick, add about 4 cup water. Season with salt and additional curry powder, if desired.
• Simmer for another 5 minutes. If time allows, let the soup stand off the heat for an hour or so to develop flavor. Heat through as needed before serving.
• Menu
• Curried Red Lentil and Spinach Soup (this page)
• Fresh pita bread
• Cranberry Slaw (page 37)
• or
• Red Cabbage, Carrot, and Apricot Salad (page 37)
• Baked or microwaved potatoes
• nutrition information
• Calories: 100
• Total Fat: 2g
• Protein: 5g
• Carbohydrate: 14g
• Cholesterol: 0mg
• Sodium: 43mg

MULLIGATAWNY PALAK - A CURRIED LENTIL SOUP WITH SPINACH

Steps:

• Heat the oil and garam masala in a large pot over medium-high heat and add the onion, stirring often with a wooden spoon.
• About 2 minutes later add the celery, carrot and leek. Keep stirring while the vegetables soften.
• About 8 minutes later add the garlic, turmeric and white pepper.
• A couple of minutes later (by now your kitchen will smell delicious) add the coriander, red lentils, brown lentils and boiling water. Salt lightly.
• At the same time squeeze in the juice of half a lemon, and zest some lemon rind into the pot with a grater.
• Give it a good mix and cover pot with lid. Allow to simmer, adjusting heat downwards and stirring occasionally.
• After about 30 minutes, roughly blend the Mulligatawny in the pot with a hand blender. The split red lentils will already be soft and creamy, so just blend until most of the brown lentils are incorporated. Leave a bit of texture in the dhal.
• Stir, check the consistency and taste, and add more hot water and salt if you need to.
• Add the chopped spinach to the pot, give it a good stir, replace the lid and turn heat to low. Let the spinach wilt in the dhal for the next 10 minutes or so.
• Enjoy your Mulligatawny Palak!