Soup Spiced Red Lentil Tomato And Kale Soup Recipe 445 Food

LENTIL SOUP WITH TOMATO AND TUSCAN KALE

Steps:

• For the lentils: Remove the outer layers from the head of garlic and cut off about 1/4 inch of the stem end to expose the cloves. Add the lentils to a large pot and cover them by 2 inches with water. Add the onion, carrots, celery, bay leaf, the head of garlic and a couple of pinches of salt. Bring the lentils to a boil over high heat, reduce the heat to a simmer and cook until the lentils are creamy and tender, about 40 minutes.
• Remove and discard the onion, carrots, celery, bay leaf and garlic. Using an immersion blender, puree about one-third of the lentils and return them to the pot. (Or scoop one-third of the lentils into a standard blender and puree, then add back to the pot.)
• For the soffrito: In a food processor, combine the red onion, carrots, celery, rosemary and thyme and pulse until the vegetables are minced. Add the mixture to a separate large soup pot along with the olive oil. Turn the heat to high and fry the vegetables, stirring occasionally, until they soften and color slightly, 10 to 12 minutes. Add the tomato paste, canned tomatoes with their juice, and a couple pinches of salt to the soffrito and stir. Reduce the heat to medium-high and cook for 10 minutes. Add the kale and another pinch of salt, stirring to coat the leaves. Reduce the heat to medium and cook for 10 minutes, until the kale is soft.
• Add the lentils into the pot of vegetables and stir. Add about 2 cups water, a little at a time, to thin the soup (it can be more or less water, depending on the level of thickness you prefer). Increase the heat to high and bring to a boil. Reduce the heat and simmer for about 30 minutes to allow the flavors to come together. Taste and add salt, if needed. Serve with black pepper, Parmesan and a drizzle of olive oil.

SOUP - SPICED RED LENTIL, TOMATO, AND KALE SOUP RECIPE - (4.4/5)

Steps:

• In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat. Add in the celery and sauté for a few minutes more. Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne). You can add half the spices and add more later if you prefer. Stir in the can of tomatoes (including juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy. Stir in kale or spinach and season to taste adding more spices if you wish.

SPICY LENTIL AND KALE SOUP

Steps:

• In a large, heavy soup pot, heat the oil over medium-high heat. Stir in the anchovies until melted, then add the pancetta and cook until crisp. Add the potato, carrots, onion, and garlic. Add the rosemary, bay leaf, paprika, red pepper, allspice, salt and pepper; cook until vegetables are softened, about 8 minutes.
• Stir in the lentils, chicken broth and tomatoes and bring to a boil. Lower the heat, stir in the kale, and simmer until the lentils are tender, about 30 minutes. Discard the bay leaf and rosemary sprigs.

SPICED TOMATO AND RED LENTIL SOUP

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.

TOMATO & LENTIL SOUP

Steps:

• Heat the coconut oil in a large frying pan.
• Peel and chop the onions, then place in the frying pan and cook over a medium/high heat until softened.
• Crush the garlic cloves and place into the frying pan along with the thyme, cumin and paprika. Mix until combined, then cook for a further 2 minutes.
• In a large pan - place the can of chopped tomatoes, lentils and vegetable stock, then pour in the onion mixture from the frying pan. Stir until well combined, then bring to the boil. Once boiling reduce to a simmer and leave for 15-20 minutes.
• Serve with Greek yoghurt on top.

RED LENTIL AND TOMATO SOUP

Steps:

• In a large saucepan heat oil and saute onion, garlic and spices.
• Add washed lentils, water, tomatoes and soup. Stir together, then bring to the boil.
• Reduce heat and simmer for 15 minutes.
• Add zucchini and salt and simmer for a further 5 minutes.

LIGHTLY SPICED LENTIL, RED PEPPER AND TOMATO SOUP

Steps:

• Over a medium heat in a large saucepan, dry fry the cumin and chilli for a minute or two.
• Add oil.
• Add chopped onion and cook gently 5 minutes until softened (do not allow to colour).
• Stir in the lentils.
• Stir in the tomatoes and peppers.
• Add the stock and bring to a simmer for 20 to 30 minutes, until the lentils start to disintegrate.
• Use a stick blender or liquidize in batches.
• Serve with coriander or parsley as garnish.

RED LENTIL, TOMATO AND SPINACH SOUP

Steps:

• Heat the butter in a pan and add the onions, garlic and peppercorns.
• When the onions turn translucent, add the lentils, tomatoes, salt and 2 cups of water and cook till the dal is tender. About 20 minutes.
• When cool, blend to get a smooth purée.
• Add the spinach, milk and bring to a boil.
• Finish by adding the lemon juice.
• Serve hot.