BRYAN'S SPICY RED LENTIL SOUP
A spicy red lentil soup that is fast and easy.
Provided by FISHFISHER2002
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium heat, and cook the onion until golden brown. Season with salt and pepper. Mix in tomatoes, spinach, and lentils, and pour in water. Season with basil, cardamom, cumin, cayenne pepper, and curry powder. Bring to a boil, reduce heat to low, and simmer 25 minutes, stirring occasionally, until lentils are tender.
- Transfer the soup to a blender (or use a hand held blender), and blend until smooth before serving.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 41 g, Fat 1.8 g, Fiber 15.2 g, Protein 16.7 g, SaturatedFat 0.2 g, Sodium 267.9 mg, Sugar 8 g
SPICY LENTIL SOUP
This is a filling, hearty soup that is very easy to make!
Provided by Darcie Paule
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large saucepan over medium heat; cook and stir onion and garlic until onion is translucent, about 5 minutes.
- Stir in carrot and celery; cook, stirring often, until vegetables are tender, about 8 more minutes.
- Stir in tomato paste, crushed red pepper, cayenne pepper, salt, and black pepper; mix in chicken stock and lentils.
- Bring soup to a boil and reduce heat to low; simmer until lentils are soft, about 20 minutes.
Nutrition Facts : Calories 216.9 calories, Carbohydrate 33.7 g, Cholesterol 0.7 mg, Fat 3.5 g, Fiber 15.6 g, Protein 13.6 g, SaturatedFat 0.6 g, Sodium 711.3 mg, Sugar 3.2 g
SPICY LENTIL SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the lentils and 7 cups warm water in a pot, cover and bring to a boil. Add the chile pepper, tomato, ginger, garlic, turmeric and 2 teaspoons salt. Partially cover and simmer over medium-low heat, stirring frequently, until thickened, 18 to 20 minutes. Stir in the cilantro. Thin the soup with water, if desired, and season with salt.
- Mix the yogurt with 2 teaspoons water and a pinch of salt in a small bowl. Ladle the soup into bowls and top with the yogurt and more cilantro. Serve with naan.
TURKISH RED LENTIL SOUP
Another delectable entry for the Zaar World Tour from the enticing World Vegetarian Cookbook by Madhur Jaffrey. This is simple enough to prepare midweek and comforting as the first cold air of fall arrives.
Provided by justcallmetoni
Categories Lentil
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the red lentils in a colandar and rinse.
- Sift through to remove and debris or damaged beans.
- Place the washed and cleaned lentils into a medium pot with the stock, potatoes, onions and paprika.
- Bring the pot to a boil and reduce to a simmer.
- Loosely place a lid on the pot leaving slightly ajar as to allow some evaporation.
- Cook for 40-40 minutes until the lentils are tender.
- Add salt and pepper to taste.
- Place all but 1 cup of the soup into a blender or food processor and blend briefly.
- Return blended soup to the pot with the reserved cup of soup.
- Heat through.
- Serve.
TURKISH RED LENTIL SOUP WITH MINT
This soup is divine and much like you will get at any authentic Turkish restaurant. It has dynamic flavors and a lovely mild heat. I make a big batch and eat it for lunch with crusty bread and salad the entire week. Optional: Serve with additional mint and lemon wedges.
Provided by Jenna
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot over high heat. Cook and stir the onion in the hot oil until it begins to soften, about 2 minutes. Stir the garlic into the onion and cook another 2 minutes. Add the diced tomatoes to the onion mixture; continue to cook and stir another 10 minutes.
- Pour in the chicken stock, red lentils, bulgur, rice, tomato paste, paprika, cayenne pepper, and mint to the tomato mixture; season with salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer until the the lentils and rice are cooked through, about 30 minutes.
- Pour the soup into a blender to no more than half full. Firmly hold the lid in place and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into your serving dish. Alternately, you can use a stick blender and puree the soup in cooking pot.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 24.1 g, Cholesterol 0.6 mg, Fat 5.6 g, Fiber 4.4 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 623.4 mg, Sugar 2.6 g
MIDDLE EASTERN LENTIL SOUP
Known in the Middle East as Chorbat el Ads, this is a 'cooks-itself', hearty, delicious soup.
Provided by bc
Time 50m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat oil in a pan and gently fry the chopped onions for 5 minutes.
- Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
- Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
- Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
- No blending is necessary unless you want it really smooth.
- Serve with chunks of crusty bread.
SPICED CARROT & LENTIL SOUP
A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker
Provided by Jane Hornby
Categories Dinner, Lunch, Snack, Soup, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
- Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
- Simmer for 15 mins until the lentils have swollen and softened.
- Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
- Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.
Nutrition Facts : Calories 238 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.25 milligram of sodium
SPICY LENTIL SOUP WITH CURRY PINWHEEL ROLLS
Warm up a winter evening with this spicy and flavoursome curried soup
Provided by Good Food team
Categories Dinner, Soup
Time 45m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/gas 7. For the rolls, make up the bread mix following pack instructions, then roll out to a 30 x 40cm rectangle. Spread over the curry paste, then roll up, starting with the longest edge, like a roly poly. Cut into 8 slices and transfer to a lightly oiled baking sheet. Bake for 20-25 mins or until golden and cooked through.
- Meanwhile, make the soup. Fry the curry paste and onion in a large pan for 2 mins until fragrant. Stir in the carrots and lentils and mix to coat in the curry paste. Cook for 2 mins, then pour in the stock and simmer for 20 mins until the lentils are tender. Whizz with a stick blender until smooth, add some seasoning and serve with the curry pinwheels.
Nutrition Facts : Calories 535 calories, Fat 8 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 11 grams sugar, Fiber 11 grams fiber, Protein 23 grams protein, Sodium 3.96 milligram of sodium
KURDISH SPICY LENTIL SOUP
Make and share this Kurdish Spicy Lentil Soup recipe from Food.com.
Provided by Stacia_
Categories Lentil
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the lentils, wheat berries, chickpeas, and 2 quarts of water in a large pot.
- Cover, bring to a boil, and skim carefully.
- Add the vegetables, tomato paste, and hot peppers.
- Cook, covered, for 1 hour.
- Add the salt and cook 30 minutes longer, or until the chickpeas are fully cooked. Serves 6.
Nutrition Facts : Calories 154.9, Fat 1, SaturatedFat 0.2, Sodium 92, Carbohydrate 28.8, Fiber 5.9, Sugar 3.8, Protein 9.5
SPICY LENTIL SOUP
Soup is one of my favorite comfort foods. Most soups take only a few minutes to prepare and then a little time to simmer. I often make and take homemade soup to friends who are in need of a bit of comforting. This one makes four small servings, and is perfect for vegetarians and spice lovers.
Provided by Leggy Peggy
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Wash and pick over lentils. Cover with water and leave to soak for 15 minutes.
- While lentils are soaking, prepare other ingredients for use.
- When everything is ready, drain lentils and set aside.
- Heat oil in a heavy saucepan. Sauté onion, garlic and ginger until onion is translucent.
- Stir in turmeric, cumin and chili powder, and sauté for about 1 minute.
- Add lentils, zucchini, carrot, vegetable stock, salt and pepper (if needed). Bring to a boil, then reduce heat and simmer for 20-30 minutes (until vegetables are almost tender). Spoon off scum as needed.
- Add linguine pieces and simmer another 10-15 minutes (until pasta is al dente). I used only 1 ounce of linguine, but you could use more to add body to the soup.
- To serve, ladle into bowls and garnish with cilantro and a dollop of cream, sour cream or Neufchatel cheese.
KURDISH LENTIL SOUP
Make and share this Kurdish Lentil Soup recipe from Food.com.
Provided by Stacia_
Categories Grains
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put shelled yellow or red lentils in a medium heavy pot, and cover with cold water by 3 or 4 inches (about 10 cups).
- Bring to a quick boil, skimming froth as needed.
- Lower heat to low and let simmer, covered, until lentils are thoroughly cooked, about 30 minutes.
- For a creamy texture, whisk the mixture with a whip until smooth, a few minutes.
- Add salt, black pepper, curry powder, and broken vermicelli noodles.
- Stir well.
- Keep simmering and stir occasionally to prevent soup from sticking to the bottom of the pot until soup is nicely thickened, about 15 minutes.
Nutrition Facts : Calories 175.2, Fat 7.1, SaturatedFat 1, Sodium 1164.9, Carbohydrate 20.1, Fiber 7.9, Sugar 1.8, Protein 9
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- sauté: Heat 2 tablespoons of butter or olive oil in the instant pot on the sauté setting. Add the onions and carrots and sauté until the onions just barely start to brown, about 9-10 minutes. Add the potatoes, lentils, tomato paste, 5 cups of broth, turmeric, and if desired, 1/4 teaspoon cayenne pepper. Cover the Instant Pot, hit the bean/chili button and adjust the pressure time. 10 minutes for yellow lentils, 13-15 minutes or split peas depending on how old they are. Once the timer goes off, turn the knob to vent.
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