CARROT, LENTIL & ORANGE SOUP
Deliciously spicy - warm up with this fab veggie soup.
Provided by Good Food team
Categories Dinner, Lunch, Snack, Soup
Time 50m
Number Of Ingredients 10
Steps:
- Crush the seeds in a pestle and mortar, then dry-fry for 2 mins in a large pan until lightly browned. Add the onion, carrots, lentils, orange juice, stock and seasoning, then bring to the boil. Cover and simmer for 30 mins until the lentils are soft.
- Transfer to a food processor in batches and process until smooth. Return to the pan, then gently reheat, stirring occasionally. Adjust seasoning to taste. Ladle into individual serving bowls, swirl the yogurt over and sprinkle with the chopped coriander leaves and paprika. Serve immediately.
Nutrition Facts : Calories 92 calories, Fat 1 grams fat, Carbohydrate 17 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.56 milligram of sodium
MASOOR DAL (SPICED RED LENTILS)
What I have come to understand is that how food looks as you prepare it can make as much difference to the cook as it does, on the plate, to the person who gets to eat it. When the skies are drab and life feels a little gray, I am absurdly cheered by the fresh brightness of a vibrantly orange dal, a red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes. Just seeing that mixture in the pan lifts my spirits. It helps that a dal is simple to make: a bit of chopping and the stew all but cooks itself. And it can be made in advance and then reheated, always a bonus. This dal makes a wonderful, exuberant partner to broiled salmon, but I love it without meat, too, when I partner it with my "bright rice."
Provided by Nigella Lawson
Categories easy, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
- Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
- Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
- To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 299 milligrams, Sugar 4 grams, TransFat 0 grams
LENTILS WITH GINGER AND LEMON FLAVOR
Provided by Pierre Franey
Categories easy, lunch, quick, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a saucepan and add the onions, garlic and bay leaf. Cook, stirring, until the onions are lightly browned.
- Add the lentils, water, cinnamon, Tabasco, lemon juice, skin and pulp, ginger and salt. Bring to a boil and simmer for about 10 to 15 minutes until tender and most of the moisture is removed. Do not overcook. Remove the bay leaf and sprinkle with coriander. Serve hot.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 8 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 846 milligrams, Sugar 4 grams, TransFat 0 grams
GINGER LENTIL SOUP
Make and share this Ginger Lentil Soup recipe from Food.com.
Provided by dale7793
Categories Lunch/Snacks
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large pan over medium heat.
- Add the carrots and onion and cook for 6 minutes or until softened.
- Add the ginger, garlic, cumin, pepper, and allspice, and cook, stirring, for 1 minute.
- Add the water, lentils, and rice, and bring to a boil over high heat.
- Reduce the heat to low, cover, and simmer for 1 hour, or until the lentils and rice are tender.
- Stir in the sweet potatoes and salt.
- Cover, and simmer for 20 minutes, or until the sweet potatoes are tender.
- Stir in the spinach, and cook for 5 minutes.
Nutrition Facts : Calories 289.8, Fat 5.7, SaturatedFat 0.9, Sodium 463.6, Carbohydrate 48.9, Fiber 13.8, Sugar 5.2, Protein 12
ORANGE-SCENTED LENTIL SOUP
Make and share this Orange-Scented Lentil Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Lentil
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Warm the oil or melt the butter in a large Dutch oven or soup pot over low heat.
- Toss in the onions, celery (including the leaves), and carrot; stir the vegetables until they glisten, then cover the pot and cook, stirring often, until they soften but don't color, about 10 minutes.
- Add in the broth, lentils, citrus peel, peppercorns, coriander, clove, and ginger; increase heat and bring to a boil.
- Decrease heat so that the broth just simmers, put the cover on the pot, and gently simmer until the lentils are so soft you can mash them with the back of a spoon, 60-90 minutes.
- After the soup has simmered for about 45 minutes, season it with salt and pepper.
- Working in batches, puree the soup-spices, celery leaves, orange peel, and all-in a blender or food processor; or use an immersion blender.
- Wipe out the pot and pour the soup back into it, and reheat.
- Ladle the soup into plates or bowls; garnish each with a dollop of yogurt, and sprinkle with bacon, if desired.
Nutrition Facts : Calories 216.4, Fat 6.5, SaturatedFat 1.1, Sodium 769.4, Carbohydrate 25.7, Fiber 11.3, Sugar 3.7, Protein 13.9
ORANGE LENTIL SOUP (SHORABAT ADAS)
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft, about 5 minutes. Add the lentils and stir to coat them in the oil. Add the stock and bring it to a boil. Then reduce the heat to medium, cover the pot, and cook, removing any foam that rises to the surface, until the lentils are soft, about 45 minutes. Remove the pot from the heat and set it aside to cool for 15 minutes.
- Meanwhile, preheat the over to 400°F.
- Brush olive oil over both sides of the bread slices, and cut them into small cubes. Place the cubes in a single layer in a baking dish, and toast in the oven until golden and crisp, about 7 minutes. Set the croutons aside.
- Transfer the lentils, with their liquid, to a blender, in batches if necessary, and puree. Return the soup to the pot. (Alternatively puree the lentils right in the pot with an immersion blender.) Add the cumin, salt, and pepper and give the soup a good stir. Bring it to a boil over medium-high heat, stirring frequently. Reduce the heat to low and simmer, uncovered, for 15 minutes.
- Ladle the soup into bowls, and sprinkle a few croutons on top of each serving. Serve with the lemon wedges, radishes, and olives alongside.
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5/5 (25)Total Time 45 minsCategory SoupCalories 307 per serving
- Heat oil in a large pot or dutch oven over medium heat. Add onion, celery, garlic, ginger, and cumin. Reduce heat and cook slowly until onions are translucent. (This is called sweating the onions, which helps to give a smooth, velvety texture to the soup)
- Add stock, lentils, and carrots and bring to a boil, then reduce heat and simmer for about 30 minutes or until carrots and lentils are tender. Stir in the orange juice.
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- Cut the squash in half vertically and remove the seeds. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the baking sheet and brush the cut side with a light coating of olive oil and sprinkle of salt and pepper. Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes. Set the squash aside to cool.Note: Squash can be made up to a day ahead
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