Spicy Ginger Lentil Soup Food

GINGER LENTIL SOUP

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.

SPICY LENTIL SOUP

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.

SPICY GINGER LENTIL SOUP

Steps:

• Heat Oil in a large saucepan and fry the onion carrot and celery for 5 minutes
• Add the garlic, ginger root and chilli and cook for another 2 minutes.
• Stir in the curry powder with 4 tbsp cold water. Stir constantly for 2 minutes Add the lentils and tomatoes into the pan.
• Refill the now empty tomato tin with water and add to the pan (repeat this 3 times). Season. bring to the boil and then simmer for 40 minutes.
• Serve with a tbsp of low fat yoghurt (I prefer 0% fat Greek style yoghurt).

SPICY LENTIL SOUP

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.

GINGERY LENTIL SOUP

Steps:

• Heat oil in a large saucepan over medium heat.
• Add carrot and onion; cover and cook 3 minutes or until softened.
• Stir in ginger and garlic; cook 1 minute. Add curry, salt and pepper; cook 30 seconds.
• Stir in diluted broth and lentils; bring to a boil.
• Reduce heat; simmer covered, 20 to 25 minutes or until lentils are tender. Stir in tomatoes; cover and simmer 5 minutes.
• Divide soup evenly among 4 bowls.

RAMSAY'S SPICY LENTIL SOUP

Steps:

• Fry the onion and garlic until golden.
• Stir in the spices and tomato puree and fry for two minutes.
• Add lentils and stock.
• Simmer for 25 - 30 mins, or until cooked.
• Puree a little bit if you want.