Indian Spiced Lentils Food

INDIAN-SPICED LENTIL SOUP

Indian-Spiced Lentil Soup image

This recipe is from Vegan Planet by Robin Robertson. I changed it slightly by added more lentils and sweet potatoes which makes it really thick, more like stew.

Provided by Poecile

Categories Yam/Sweet Potato

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 yellow onion, chopped
2 sweet potatoes, peeled and diced
2 garlic cloves, minced
1 (14 1/2 ounce) can petite diced tomatoes with juice
1 tablespoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1 cup dried brown lentils, rinsed
1 cup dried split red lentils, rinsed
6 cups water or 6 cups vegetable stock
1/4 cup fresh cilantro leaves, minced
pepper, to taste
salt, to taste

Steps:

Heat the oil in a large pot over medium heat. Add the onion, sweet potato, and garlic. Cover and cook about 15 minute or until softened.
Add the tomatoes and their juice.
Stir in the ginger, cumin, coriander, and cayenne. Add the lentils and water (or stock) and bring to a boil.
Reduce the heat to low, cover, and simmer, stirring occasionally, until the lentils are tender (about 30 min).
Add the cilantro, season with salt and pepper, and cook for 10 minutes to blend the flavors.
Serve hot.

Nutrition Facts : Calories 334.6, Fat 5.5, SaturatedFat 0.8, Sodium 182.9, Carbohydrate 54.5, Fiber 22.3, Sugar 6.5, Protein 18.1

INDIAN SPICED LENTIL SOUP

Indian Spiced Lentil Soup image

Yesterday I used the coconut oil to fry onions in for a lentil soup with a bit of an Indian twang. I love the very slight hint of coconut that this soup has, but if coconut isn't you thing or you can't find the oil, butter will work well too, and the spices are so strong that you won't miss the coconut.

Provided by St Margarets Kitchen

Categories Grains

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon coconut oil or 1 tablespoon butter
1 onion, minced
3 garlic cloves, minced
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon chili powder
1 cup split red lentils
4 cups water
1/3-1/2 yellow pepper, minced

Steps:

In a large pot heat the oil and saute the onions and garlic until translucent. Add the turmeric, cumin and chili powder to the mixture and stir until the spices are mixed into the oil.
Add the lentils and water and bring to a boil.
Boil for 15 minutes.
Add the pepper and cook for another 5 minutes.
Blend the soup well. If needed add more water to the soup to thin it.

Nutrition Facts : Calories 148.5, Fat 2.8, SaturatedFat 2, Sodium 9, Carbohydrate 22.7, Fiber 10.3, Sugar 1.5, Protein 8.7

INDIAN SPICED LENTILS

Indian Spiced Lentils image

A delicious Cooking Light Recipe from Sept 2003 To keep the whole-milk yogurt from curdling, allow the lentils to cool slightly before stirring. Make the lentils a day ahead and refrigerate, then warm them over low heat. Serve as a side dish or as an appetizer with pita wedges.

Provided by greysangel

Categories One Dish Meal

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2 cups chopped onions
1 tablespoon finely chopped peeled fresh ginger
3/4 teaspoon salt
3/4 teaspoon fresh ground black pepper, divided
2 tablespoons minced garlic
2 teaspoons ground cumin
2 teaspoons homemade curry powder
1 teaspoon ground coriander
2 1/2 cups water
2 cups reduced-sodium fat-free chicken broth
2 cups dried lentils
3 bay leaves
1 cup plain yogurt
3/4 cup tomato puree

Steps:

Heat olive oil in a Dutch oven over medium heat. Add chopped onion, ginger, salt, and 1/2 teaspoon pepper; cover and cook 10 minutes or until soft, stirring occasionally.
Stir in minced garlic, cumin, Homemade Curry Powder, and ground coriander; cook 1 minute.
Stir in water, chicken broth, lentils, and bay leaves; bring to a boil. Reduce heat; cover and simmer for 2 hours or until tender.
Uncover and cook 5 minutes or until most of liquid is absorbed.
Remove from heat; cool slightly. Discard bay leaves. Gradually stir in 1/4 teaspoon pepper, yogurt, and tomato puree; cook over low heat 5 minutes or until thoroughly heated.

Nutrition Facts : Calories 158.2, Fat 2.4, SaturatedFat 0.7, Cholesterol 2.6, Sodium 164, Carbohydrate 25.4, Fiber 10.7, Sugar 3.5, Protein 9.7

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