INDIAN LENTILS AND RICE
Lentils are the "dahling" of Indian cuisine. Here, they're spiced up with ginger, red pepper, garlic and many other flavor-packed ingredients.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Spray 3-quart saucepan with cooking spray. Cook onions, gingerroot, red pepper and garlic in saucepan over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender.
- Stir in 5 cups of the broth, the lentils, turmeric and salt. Heat to boiling; reduce heat. Cover and simmer 25 to 30 minutes, adding remaining broth if needed, until lentils are tender.
- Stir in tomato, coconut and mint. Serve over rice and with yogurt.
Nutrition Facts : Calories 340, Carbohydrate 61 g, Cholesterol 0 mg, Fiber 9 g, Protein 18 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1380 mg, Sugar 9 g, TransFat 0 g
INDIAN RED LENTIL SOUP
Hearty, cozy, meatless. This Indian red lentil soup, also known as Bombay Dal Soup, is made with warming spices that are commonly found in Indian cooking for a perfect meal on a cold day.
Provided by Pavani Hideout
Time 25m
Number Of Ingredients 16
Steps:
- Heat the oil in a pressure cooker. Add onions and garlic and cook till the onions turn translucent.
- Next add the tomatoes, chili powder, ground cumin, ground coriander, salt and pepper. Cook till the tomatoes are mushy.
- Add lentils and 21/2~3cups of water. Close the lid and cook for 2~3 whistles. Let the pressure come down naturally.
- Open the lid and whisk the lentils until smooth. If the soup looks too thick, add some water and simmer until heated through.
- Taste and adjust the seasoning. Stir in the lemon juice.
SPINACH AND TOMATO DAL (INDIAN LENTIL SOUP)
This is a basic dal (Indian lentil soup) recipe that my mom always makes. You can substitute different vegetables and greens and follow similar procedure. This is a hearty and healthy dish that leaves you satisfied without overfilling you. You can substitute spinach for other dark greens like mustard greens, kale, or swiss chard. The cook time will vary. Serve with steamed rice.
Provided by lucky
Categories World Cuisine Recipes Asian Indian
Time 1h50m
Yield 4
Number Of Ingredients 14
Steps:
- Bring lentils and 4 cups water to a boil in a saucepan. Stir in salt. Reduce heat to medium-low and cook at a simmer 10 minutes. Skim off any scum that forms and continue to simmer until the lentils are tender, about 1 hour.
- Heat the oil in a separate saucepan. Cook mustard seeds and cumin seeds in hot oil until they start to splatter, 2 to 3 minutes. Add onion, garlic, and turmeric to the seeds; cook and stir until the onion is soft, about 5 minutes. Stir spinach, tomato, and cayenne pepper into the onion mixture; cook until the spinach wilts and the tomato is tender, about 5 minutes.
- Stir the cooked lentils and cilantro into the spinach mixture; bring to a simmer and cook for 5 minutes. Adjust salt and water to taste and texture preferences.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 35.8 g, Fat 11.6 g, Fiber 13.3 g, Protein 14.8 g, SaturatedFat 1.8 g, Sodium 665.7 mg, Sugar 6.3 g
18 EASY INDIAN SOUPS
These Indian soup recipes will kick off your meal with a bang! From broth-based soups to creamy soups to soups full of spice, get a true taste of India with these easy dishes.
Provided by insanelygood
Categories Recipe Roundup Soup
Number Of Ingredients 18
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an Indian soup in 30 minutes or less!
Nutrition Facts :
CURRIED LENTILS AND RICE
This is a recipe I adopted from Zenith's recipe collection when many unloved recipes were put up for adoption. All of her recipes were very good and this is no exception. Here's what Zenith had to say about this dish: A tasty vegetarian one-pot meal. (If you're not a vegetarian, you may wish to make this with chicken broth.)
Provided by spatchcock
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the 2 T broth (or you can use oil) in a heavy-bottomed soup pot, saucepan, or Dutch oven and saute the onion with 1 clove of the garlic until it begins to turn translucent.
- Add the ginger, turmeric, and curry powder and saute for a few minutes longer.
- Add more broth (or water), if necessary, and the rice, and saute for 2 minutes.
- Add the lentils, 4 cups water, bouillon cubes, remaining garlic, and raisins and bring to a boil.
- Cover, reduce the heat, and simmer for 25 minutes.
- Add the apples and simmer, covered, for another 10 to 15 minutes, or until the water is absorbed.
- Optionally, serve topped with plain yogurt and some more raisins.
Nutrition Facts : Calories 376.7, Fat 2.1, SaturatedFat 0.4, Sodium 16, Carbohydrate 77.5, Fiber 15.1, Sugar 14.7, Protein 13.9
LENTIL RICE SOUP
This protein and veggie packed soup is hearty and flavorful and sure to warm your belly and your soul. It's made with simple ingredients, most of which you probably already have in your pantry and fridge. A family favorite!
Provided by Jenn Sebestyen
Time 1h
Number Of Ingredients 15
Steps:
- Heat the oil in a soup pot over medium heat on the stove. Sauté the diced onion for 5 to 6 minutes until soft and translucent.
- Add the garlic, dried thyme and black pepper and sauté 1 minutes. Add the celery and carrots and cook another 5 minutes so they start to soften.
- Add the lentils, rice, tomatoes, coconut aminos and broth. Stir well. Bring to a boil, stir again, cover, reduce heat and simmer 30 to 40 minutes until the lentils and rice are tender, but not mushy.
- Add the salt, fresh lemon juice, and chopped parsley. Taste and adjust seasoning as necessary.
Nutrition Facts : Calories 336 kcal, Carbohydrate 56 g, Protein 13 g, Fat 6 g, Sodium 713 mg, Fiber 16 g, Sugar 11 g, ServingSize 1.5 cups
18+ BEST LENTIL RECIPES (+LENTIL NACHOS)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- After cooking the lentils in the broth and enchilada sauce, make your cheese sauce.
- Add the chips to a baking sheet, then top with ingredients and bake until cheese has melted.
Nutrition Facts : Calories 250 kcal, ServingSize 1 serving
INDIAN LENTILS AND RICE SOUP
From start to finish, you can have lentil soup in less than 30 minutes. I have to say my daughter doesn't enjoy the mint and coconut in it so we serve hers without!
Provided by TishT
Categories Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Spray 3-quart saucepan with nonstick cooking spray.
- Cook green onions, gingerroot, red pepper and garlic in saucepan over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender.
- Stir in 5 cups of the broth, the lentils, turmeric and salt.
- Heat to boiling; reduce heat.
- Cover and simmer about 25 to 30 minutes, adding remaining stock if needed, until lentils are tender.
- Stir in tomato, coconut and mint.
- Serve over rice with yogurt.
INDIAN-SPICED RICE WITH LENTILS
Categories Ginger Rice Side Sauté Wheat/Gluten-Free Dinner Spice Lentil Winter Cinnamon Clove Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Rinse lentils; drain. Place in small bowl. Rinse rice; drain. Place in another small bowl. Heat oil in heavy large saucepan over medium-high heat. Add cinnamon, cloves, and cumin; sauté about 2 minutes. Add garlic and ginger; sauté about 30 seconds. Add water, salt, sugar, and turmeric; bring to boil. Reduce heat; add lentils and cook 8 minutes. Increase heat to high. Add rice and boil 5 minutes. Reduce heat; cover and simmer until lentils and rice are tender and liquid is absorbed, about 8 minutes longer. Remove from heat; let stand covered 5 minutes. Transfer rice to large bowl. Remove cinnamon stick pieces and cloves. Mix in cilantro and lime juice.
- Basmati rice is available at Indian markets and some supermarkets.
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5/5 (6)Total Time 1 hrCategory Main CourseCalories 210 per serving
- Bring lentils and 4 cups of water to a boil in large pot or Dutch oven. Reduce heat to low, and simmer 15 minutes, or until lentils are firm-tender. Drain and transfer lentils to bowl.
- Add carrots and rice, and cook 3 minutes, or until rice is toasted and fragrant, stirring constantly.
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12 EASY INDIAN DAL RECIPES | INDIAN LENTIL SOUP - MY ...
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Estimated Reading Time 6 mins
- Moong Masoor Dal. Moong masoor dal is one of the everyday dal that I make for lunch or dinner recipes. Instead of making dals individually I mix yellow moong dal and masoor dal.
- Lauki Chana Dal. Lauki chana dal is a divine combination actually. Those who don’t love lauki or bottle gourd may also fall in love with this. Very easy to prepare and a simple dish yet delicious.
- Whole Masoor Dal. Whole masoor dal or brown lentils soup is one of my favorite dal till now. I just love this dal anytime. It tastes equally great. This is cooked curried in fact.
- Dal Tadka Dhaba Style. This is again a mixed dal made using three dal i.e tur dal or arhar dal, moong dal, and masoor dal. This is again tampered twice to bring in that taste and flavor.
- Methi Moong Dal Fry. Methi moong dal fry is a dry sauteed dish made with soaked moong dal and methi greens. Here dal is just cooked till soft, unlike lentil soup.
- Odia Dalma (Mix Veggie Lentils Soup) This is again my all-time favorite dal. This Dalma is an authentic food of Odisha. Especially Puri Daalma is a quite famous dish.
- Hara Moong Dal. Hara moong dal is whole green gram lentils. These are harder like a black gram or urad dal. So you need to soak it for 2 hours or more to cook faster and soft.
- Dal Makhani. Dal makhani is one of the most popular creamy dal recipe of Punjab and quite popular in North India. This dal is made with whole black gram lentils or sabut urad dal and kidney beans or rajma.
- Methi Dal. Methi dal is a mixture of lentils and fenugreek leaves. This is cooked like dal. You can either add chopped fenugreek leaves while pressure cook dal.
- Dal Palak. Dal palak is another quick dal dish that has added benefits of iron-rich spinach leaves. This is one of the easiest dal with a twist of spinach greens.
INDIAN LENTIL (DAAL) RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Anita Schecter
- Daal-Palak Ka Shorba Lentil and Spinach Soup. Made from scratch with spinach and orange lentils, this simple soup dish is as tasty as it is good for you.
- Rajma Dal- Red Kidney Bean Curry. Rajma dal is a rustic, one-pan, vegetarian red kidney bean curry dish popular in northern India, but enjoyed throughout the country.
- Sambar - South Indian Lentil Curry. This Indian vegetable stew with tamarind that is typically served piping hot with idlis (a savory cake), vadas (fritters) or plain rice.
- Kaali Daal - North Indian Black Lentils. Kaali daal is also known as ma ki daal (mom's lentils) since it is wholesome and delicious! Black lentils are cooked with spices, tomatoes and cream for the ultimate in Indian comfort food.
- Masala Daal. This tasty lentil dish goes just as well with hot chapatis as it does with plain boiled rice. Throw in a salad or a veggie and you've got the perfect vegetarian meal!
- Chole - North Indian Chickpea Curry. Classically North Indian, chole (pronounced chho-lay) or chickpea curry probably has almost as many variations as there are households in North India.
- Tadka Daal - Tempered Lentils. This mild, tasty yet easy-to-cook daal dish is hugely popular in India and has an almost endless array of variations. Hugely popular, it can be made ahead and frozen.
- Shahi Daal - Mixed Lentil Curry. This regal, soup-like dish combines five different kinds of daals (lentils) and is therefore also known as panchratan (five gems) daal.
- Sooki Moong Ki Daal - Stir Fried Moong Daal. Unlike other daal dishes which usually have a soup-like consistency, this tasty lentil dish is actually dry.
- Daal Gosht - Meat With Lentils. Daal gosht, or dal gosht, is a popular dish of spicy cubed lamb, a blend of herbs and plain lentils. In Pakistani and North Indian cuisine, this is a wholesome one-pot meal that's easily doubled or tripled for large gatherings.
EASY INDIAN LENTIL SOUP RECIPE [VEGAN ... - MASALA HERB
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5/5 (3)Calories 413 per servingCategory Soup
- Wash and keep your red lentil to soak for about 20-30 mins. That will reduce your cooking time a bit and save you stove energy as well.
- Add the mustard seeds with the curry leaves and temper/stir-fry until the spices emit the fragrant aroma.
LENTIL AND RICE SOUP RECIPE - LAKE SHORE LADY
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5/5 (2)Total Time 3 hrs 30 minsCategory SoupCalories 235 per serving
- Heat olive oil to a dutch oven or pot over medium high heat. Add minced onion, salt and pepper, and saute for about 5 minutes.
- Open the can of tomatoes and cut each one into bite sized pieces. Add all of the tomatoes to the pot, as well as the leftover tomato sauce/juice left in the can.
INDIAN LENTIL SOUP - DINNERS, DISHES, AND DESSERTS
From dinnersdishesanddesserts.com
4.7/5 (6)Total Time 50 minsCategory Dinner RecipesCalories 198 per serving
- In a heavy pot head 2 Tbls oil over medium heat. Add onions and cook for 4-5 minutes until they start to soften. Add garlic and ginger and cook for 2 minutes until fragrant.
- Add lentils, water, tomatoes and salt to the pot. Bring to a boil. Reduce heat and simmer for 40-45 minutes until the lentils start to break down. You can use a potato masher or a stick blender if you want your soup smoother.
- In a small skillet heat remaining tablespoon of oil over medium heat. Add cumin seeds and mustard seeds and cook for a couple minutes until they start to toast. Stir in remaining seasonings and cook for about 30 seconds. Add to the lentil mixture and stir well to combine.
- Taste and season with additional salt if necessary. If your soup is too thick you can add more water if needed.
INDIAN LENTIL SOUP WITH GARLIC NAAN - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (5)Total Time 1 hr 20 minsCategory Soups And StocksCalories 218 per serving
- Rinse the lentils thoroughly (sometimes there will be small dirt clods or particles) and drain. Add the lentils, water, chicken stock, and curry leaves to a large pot. Let boil for 20 min.
- While that's happening, prepare the onion, garlic, ginger, and jalapenos. Grab your mustard and coriander seeds and grind coarsely in a mortar and pestle.
- After the 20 minutes has gone by, heat the oil and butter in a saucepan over medium-high heat. Add the ground mustard and coriander seeds. Let fry gently for a minute or so. Next, add the ginger and let fry gently. Add the onions and cook until translucent. When the onions are translucent, add the garlic, jalapenos, and the rest of the spices. Sauteé for a few minutes, stirring to combine. Next, add the tomato purée. Cook for another 1-2 minutes.
- Add the entire onion mixture to the soup pot and season with salt. Stir well and let cook for an addition 10-20 minutes. Season with additional salt to taste, and serve with naan on the side!
SLOW COOKER INDIAN-SPICED LENTILS - HOST THE TOAST
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5/5 (5)Total Time 4 hrs 20 minsServings 12
- In a large bowl, soak the lentils for 10 minutes. Drain and rinse well, and then transfer the lentils to the bowl of the slow cooker.
- Combine the serrano chiles, chopped onion, garlic, ginger, curry powder, cumin, turmeric, chili powder, and sugar in a food processor. Process until the mixture becomes a paste and is well-combined. Transfer the mixture to the slow cooker. Stir in 6 cups of water and the diced tomatoes.
- Cover the slow cooker and cook on high for 4 hours or low for 8 hours, or until the lentils are soft. Season very generously with salt, stir well, and adjust remaining seasonings, to taste. Gently mash about half of the lentils with a mixing spoon.
- Stir in the butter, if desired, and the heavy cream or coconut milk, a bit at a time, until reaching the desired richness and consistency. Mix in the cilantro, saving some to top.
RED LENTIL AND WILD RICE SOUP - THE WEEKLY MENU
From theweeklymenubook.com
Cuisine AmericanCategory SoupServings 6Total Time 1 hr 7 mins
- Heat ghee in a 3.5 qt Dutch oven or large saucepan over medium heat. Add the chopped onion, carrots, celery and mushrooms. Cook until the veg starts to get tender, about 6 minutes.
- Add the wild rice, chicken or vegetable stock, 2 cups of water, spices and bay leaf. Bring to a boil and simmer for about 20 minutes.
- Add the red lentils, chicken (if using), and apple cider vinegar plus the remaining 2 cups of water. Cook for about 25 minutes more, stirring occasionally. Taste test for additional salt. Add a squeeze of lemon juice per bowl.
LENTIL BROWN RICE SOUP - VEGAN RICHA - VEGAN FOOD BLOG ...
From veganricha.com
Ratings 11Calories 205 per servingCategory Soup
- Wash and Soak the lentil and rice if you haven't yet. (Soak for atleast 15 minutes before using).
- Heat oil in a saucepan or a pressure cooker over medium heat. When hot, add cumin seeds, mustard seeds and cook until fragrant or they change color.
- Add bay leaf, onion, garlic ginger, chile and cook until translucent. about 5 mins. Add the spices and mix in. Roast for half a minute
- Add the tomatoes and splash of water and cook until the tomatoes are saucy. mash the larger pieces. Add lemon juice, ketchup, veggies, salt and mix in.
SLOW COOKER INDIAN-SPICED RED LENTIL SOUP ... - FOOD & WINE
From foodandwine.com
5/5 (2)Category Beans + LegumesServings 4Total Time 2 hrs 25 mins
- In a medium skillet, heat the olive oil over medium-high heat. Add the onion, garlic, and Serrano pepper until the onions have softened and lightly browned, about 5 minutes. Add the turmeric, mustard seeds, cumin, coriander, cinnamon, chili powder, and salt and cook for another 2 minutes. Transfer the spiced onion mixture to the slow cooker, followed by the lentils, and vegetable stock.
- Cover and cook on high for 2 hours or on low for 4 hours, until the lentils have softened. In the final 20 minutes of cooking, turn the slow cooker to low heat and add the coconut milk and Swiss chard to combine. Cover and cook for 20 more minutes until soup is heated through and the chard is bright green and tender.
- To serve, season to taste with salt and pepper. Add a dollop of Greek yogurt or crumbled cheese and garnish with chopped parsley.
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