INDIAN LENTIL SOUP (DAL SHORVA)
An inexpensive, easy-to-make and delicious soup. This slightly modified recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England. Mung beans is the exquisite choice, but red or yellow lentils also make a delicious result (green lentils are not recommended). The chicken stock can be replaced with vegetable stock for a vegetarian variety. This recipe can also be made with less liquid and served as a stew.¨ Improvement, a little off tradition, but works even better: 1) Fry the lentils/beans for a few seconds in ghee before adding the spices and liquid. 2) Add just a little tomato purée (1 tsp) to the soup. 3) Add one diced potato together with the lentils/beans.
Provided by Andreacute Grisell
Categories Lentil
Time 36m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the beans or lentils.
- Bring to a boil with the stock, turmeric, Cayenne, cumin, cardamom and curry/bay leaves.
- Let simmer until the beans or lentils are very soft (ca 30 minutes).
- If using bay leaves, remove them now. Curry leaves can be left in the soup.
- Run the soup quickly in a blender to a not too smooth consistency (or mash the lentils/beans with a ladle).
- Sautee the garlic and mustard seeds lightly in the fat and add to the soup.
- Let simmer for another 5 minutes.
- Add salt, pepper and squeezed lemon to taste.
- Serve hot with pita or paratha bread.
INDIAN VEGETABLE LENTIL SOUP
Make and share this Indian Vegetable Lentil Soup recipe from Food.com.
Provided by Wendys Kitchen
Categories Yam/Sweet Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large pot.
- Saute onion, chilli, garlic and curry powder until softened.
- Add vegetables and give a stir to coat.
- Add stock and lentils.
- Bring to boil.
- Lower heat and simmer soup covered until vegetables are soft.
- Blend and serve.
Nutrition Facts : Calories 333.5, Fat 1.4, SaturatedFat 0.3, Sodium 53.9, Carbohydrate 71.1, Fiber 10.9, Sugar 6.9, Protein 13.1
CURRIED LENTIL-VEGETABLE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the ginger and 2 minced garlic cloves; cook, stirring, until golden, about 1 minute. Add 1 tablespoon curry powder and the tomato paste and cook, stirring, until the ginger and garlic are well coated, about 1 minute.
- Add the lentils, carrots, leeks and 7 cups water. Bring to a boil, then reduce the heat so the liquid simmers. Season with 3/4 teaspoon salt and a few grinds of pepper. Cook until the lentils are tender and start breaking apart, about 25 minutes. Add the spinach and stir until wilted; season with salt and pepper.
- Meanwhile, cut the naan into 1-inch pieces. Whisk the remaining 2 tablespoons olive oil, 1 minced garlic clove and 1 teaspoon curry powder and 1/4 teaspoon salt in a large bowl. Add the naan and toss to coat. Spread on a baking sheet and bake until golden and crisp, about 10 minutes.
- Top each serving of soup with the naan croutons, a dollop of yogurt and some cilantro.
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 :
INDIAN LENTIL SOUP
An Indian-inspired lentil soup that is flavorful and easy.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h55m
Yield 6
Number Of Ingredients 12
Steps:
- Combine cumin seed, turmeric, ground cumin, and coriander in the bottom of a heavy 6- to 8-quart stockpot. Cook over medium heat until fragrant, about 30 seconds. Add olive oil, followed by onion and garlic; cook until onion begins to soften and garlic is fragrant, about 5 minutes. Stir in vegetable broth, tomatoes, lentils, salt, and white pepper.
- Bring mixture to a boil over high heat. Reduce heat and let simmer for 30 minutes. Taste and adjust seasonings. Continue to simmer until lentils are cooked through and tender, about 1 hour.
Nutrition Facts : Calories 200.6 calories, Carbohydrate 30.8 g, Fat 3.6 g, Fiber 12.3 g, Protein 10.6 g, SaturatedFat 0.4 g, Sodium 968.5 mg, Sugar 6.7 g
VEGETABLE LENTIL SOUP
Steps:
- Place the first 8 ingredients in a 5-qt. slow cooker. Cook, covered, on low until lentils are tender, about 4 hours.
- Stir in tomatoes and beans. Cook, covered, on high until heated through, about 30 minutes.
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- Add onion and cook, stirring frequently, until beginning to brown and stick to the pot, about 5 minutes.
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- Heat olive oil in a large saucepan, fry the onions until soft then add the garlic and ginger and fry for another minute.
- Now add the celery, carrots and potatoes and stir fry for about 3 minutes. Stir in the curry powder, paprika and cumin and cook, stirring for 1 minute. Add the bay leaves.
- Pour in the tinned tomatoes, lentils and water. Bring to the boil, then turn the heat down to medium and allow the soup to simmer for 30 minutes, or until the lentils and vegetables are tender. Remove the bay leaves and season with salt and ground black pepper to taste.
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4.8/5 (4)Total Time 40 minsCategory SoupCalories 259 per serving
- Add 3 cups of vegetable stock. Over medium heat, bring the lentils to a simmer and cook for 15 minutes until the lentils are tender the stock has been absorbed.
- In a large soup pot, heat the 2 Tablespoons canola oil over medium high heat. Add the ginger and garlic paste and cook for 1 minute. Add the onion and saute for 2 - 3 minutes, being careful not to brown the onion. Add the chile and spices and cook for another two the three minutes until the spices are fragrant.
INSTANT POT QUINOA LENTIL SOUP - INDIAN VEGGIE DELIGHT
From indianveggiedelight.com
Ratings 20Calories 130 per servingCategory Appetizer, Main Course, Side Dish
- You can follow same steps as instant pot in a large pot and cook covered for about 20-25 minutes until lentils & quinoa are cooked well.
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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.
INDIAN LENTIL (DAAL) RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Anita SchecterPublished 2007-06-15
- 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.
INDIAN LENTIL SOUP WITH GARLIC NAAN - THE WOKS OF LIFE
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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!
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From veganricha.com
4.9/5 (18)Total Time 45 minsCategory SoupCalories 196 per serving
- Wash the red and yellow lentils, drain. Combine in a saucepan with water over medium heat. Cook for 18 to 20 minutes or until yellow lentils are tender. Reduce heat to low and simmer.
- Meanwhile make the tempering. Heat oil in a skillet over medium heat. when the oil is hot, add the cumin seeds and mustard seeds. Let them start to sizzle and pop. the cumin seeds should change color and get fragrant. Add asafetida, chili, onion, garlic, ginger and a pinch of salt. Cook until translucent. about 5 minutes. Stir occasionally.
- Add coriander, turmeric, cayenne and mix well. Add tomatoes, lemon juice and a tbsp of water and mix. Cook until the tomatoes are saucy. Mash the larger pieces. About 6 minutes.
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.
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