Red Lentil Soup With Garam Masala Food

VEGAN RED LENTIL SOUP

Vegan Red Lentil Soup image

I made up this fusion recipe one night when my friend came over. It is a creamy, delicious soup.

Provided by LABELLECHEF

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon peanut oil
1 small onion, chopped
1 tablespoon minced fresh ginger root
1 clove garlic, chopped
1 pinch fenugreek seeds
1 cup dry red lentils
1 cup butternut squash - peeled, seeded, and cubed
⅓ cup finely chopped fresh cilantro
2 cups water
½ (14 ounce) can coconut milk
2 tablespoons tomato paste
1 teaspoon curry powder
1 pinch cayenne pepper
1 pinch ground nutmeg
salt and pepper to taste

Steps:

Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.
Mix the lentils, squash, and cilantro into the pot. Stir in the water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, or until lentils and squash are tender.

Nutrition Facts : Calories 302.7 calories, Carbohydrate 34.2 g, Fat 14.6 g, Fiber 11.8 g, Protein 13 g, SaturatedFat 10 g, Sodium 80.9 mg, Sugar 4.9 g

RED LENTIL AND CHICKEN SOUP - INDIAN STYLE

Red Lentil and Chicken Soup - Indian Style image

This recipe is an adaptation of one of Sara Moulton's. It's Indian-style soup made easy by the use of rotisserie chicken. Feel free to add your own combination of spices if you'd like more flavor!

Provided by LifeIsGood

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 medium carrots, chopped
1 medium onion, chopped
1 golden delicious apple, peeled and chopped
2 medium celery ribs, chopped
1 tablespoon vegetable oil
1 tablespoon garam masala, divided
1 1/2 inches piece fresh ginger, peeled and grated
4 cups chicken stock
1 cup light coconut milk
1 cup red lentil, rinsed in cold water
2 cups packed skinless cooked chicken, cut into 1/4 inch pieces (from a large rotisserie chicken)
1/2 cup cilantro leaf (optional)

Steps:

Heat the vegetable oil in a fairly large pan, over high heat. Once hot, reduce the heat to about medium. Add 1 t garam masala and cook for about 1 minute. Then add the carrots, onion, apple and celery and cook, while stirring a bit, until the mixture has softened up, approximately 8 minutes.
Add the chicken stock, coconut milk, ginger and 1 t of the garam masala to the pan. Add the rinsed lentils and bring the soup to a boil (on high heat), then reduce the heat to low and simmer it for approximately 20 to 25 minutes. You just want to get the lentils nice and tender.
Add the chicken and the remaining 1 t garam masala to the soup and let it return it to a boil again. Serve. Optional to sprinkle the cilantro over the top of each bowl of soup.

SPICED TOMATO AND RED LENTIL SOUP

Spiced Tomato and Red Lentil Soup image

Curry powder and garam masala are both Indian spice blends. These blends vary in flavor. Experiment to see which you prefer. This recipe comes from the January 2009 issue of Fine Cooking.

Provided by mary winecoff

Categories Lentil

Time 45m

Yield 14 cups, 8 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons vegetable oil
2 medium yellow onions, chopped
kosher salt
2 tablespoons Madras curry powder or 2 tablespoons garam masala
2 quarts chicken broth or 2 quarts homemade vegetable broth
2 (14 1/2 ounce) cans petit-diced tomatoes
1 lb dried red lentils, pick over, rinsed and drained
2 medium celery ribs, cut into small dice
1 medium carrot, peeled and cut into small dice
2 medium garlic cloves, peeled and chopped
1/8 teaspoon cayenne

Steps:

Heat the oil in a 6 quart Dutch oven over medium heat. Add the onions and a generous pinch of salt and cook, stirring occasionally, until the onions are softened and just starting to brown, 6 to 8 minutes. Add the curry powder or garam masala and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
Add the broth, tomatoes and their juices, lentil, celery, carrot, garlic, cayenne, 3/4 teaspoon salt and 2 cups water. Bring to a boil over high heat, stirring frequently to keep the lentil from sticking; skim any foam as necessary.
Reduce the heat and simmer uncovered, stirring occasionally, until the lentils, carrots and celery are tender, 35 to 40 minutes. Season to taste with salt.

RED LENTIL SOUP WITH GARAM MASALA

Red Lentil Soup with Garam Masala image

Categories Soup/Stew Blender Onion Low Fat Lunch Spice Lentil Winter Healthy Simmer Gourmet

Yield Makes about 12 cups, serving 6 as a main course

Number Of Ingredients 15

Ingredients

2 1/2 cups dried red lentils (about 1 pound), picked over
2 medium onions, chopped fine
2 tablespoons vegetable oil
1 1/2 teaspoons salt
2 teaspoons chili powder
1 1/2 teaspoons ground coriander
1 teaspoon tumeric
1 teaspoon freshly ground black pepper
3/4 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon cayenne
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
6 cups water
2 cups chicken broth

Steps:

In a bowl soak lentils in water to cover by 2 inches 1 hour and drain in a fine sieve.
In a 4-quart heavy saucepan cook onions in oil over moderate heat, stirring occasionally, until golden. Stir in salt and spices and cook over moderately low heat, stirring occasionally, 5 minutes. Stir in lentils, water, and broth and simmer until lentils fall apart, about 25 minutes. (Old lentils may take longer to cook.) Let soup cool slightly.
Transfer soup to a blender in batches and purée (use caution when blending hot liquids), transferring to a bowl. In pan heat soup over moderate heat, stirring, until hot and season with salt of necessary.

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