Spicy Lentil Coconut Currysoup Food
COCONUT CURRY LENTIL SOUP
The combination of spices, along with the lentils and robust broth makes this soup so delicious!
Provided by Elaine Benoit
Categories Soup
Time 35m
Number Of Ingredients 12
Steps:
- Heat Dutch oven on medium heat and once that heats up and olive oil and let that heat up
- Add onions and sauté for 8 minutes. Add ginger and garlic and sauté for an additional 2 minutes
- Add curry paste, garam masala, curry powder, turmeric and salt and stir until combined
- Add chicken broth and lentils and bring to a boil. Once it boils, turn it down to a simmer and cook for 20 minutes
- Add coconut milk, stir and bring back to a simmer. Once it does, take off heat
- Serve
- Eat
- Enjoy
Nutrition Facts : ServingSize 1.5 cups, Calories 398 kcal, Carbohydrate 39 g, Protein 17 g, Fat 20 g, SaturatedFat 13 g, Sodium 974 mg, Fiber 18 g, Sugar 2 g
COCONUT CURRY LENTIL SOUP WITH SPICY SHRIMP RECIPE - (4/5)
Provided by á-114543
Number Of Ingredients 24
Steps:
- Peel and clean shrimp, marinate in pinches of cumin, turmeric, curry powder, cayenne, Sriracha, salt, pepper, and extra-virgin olive oil. Rinse green and red lentils, set aside. Toast turmeric, cumin, curry powder and ginger in small saute pan over low heat. In a large saute pan, saute onions and carrots in 2 tablespoons of butter until onion is slightly translucent, then add garlic. Cook for 2 minutes. Deglaze the pan with 1 cup. chicken stock. Add toasted spices, coconut milk, curry paste, tomato paste, lentils and simmer over low heat for 15 to 20 minutes. Heat a grill pan to medium high heat, cook shrimp 3 minutes each side. Spoon soup into bowls, place 3 shrimp tail up in the middle of each bowl, garnish with scallions.
SPICY LENTIL-COCONUT CURRY/SOUP
This is a modification of a soup recipe I learned in a vegan cooking class. I've tinkered with it quite a bit over the years, and it's quite different from the original now. It can be made as a curry or a soup, depending on the amount of liquid used. When I make it as a curry, I often double this recipe and serve it over recipe #284073. Use onion if you can't find fennel, or to ramp up the spiciness. To prepare fennel bulbs, cut off stalks and strip outer layer off bulb before chopping. Freezes well.
Provided by MN_SpiceHunter
Categories Curries
Time 1h5m
Yield 3 bowls, 3 serving(s)
Number Of Ingredients 23
Steps:
- In a large saucepan, simmer lentils in 2 cups water for 30 minutes or until soft. Remove from heat.
- Combine lentils and their cooking liquid with turmeric & salt in a blender or food processor. Blitz 10-15 seconds or until fairly smooth. Return to saucepan.
- Add cilantro, coconut, brown sugar, cumin powder, coriander, cayenne, , cinnamon and garam masala. Stir well. Cover and set aside.
- In a large frying pan or skillet, heat the oil.
- Add hing, seed mixture and hot red peppers. Sauté until the seeds begin to pop. This will only take a few seconds!
- Add the fennel, garlic and jalapeño, sauté until halfway to soft. Add tomatoes, continue sautéing until fennel is soft and tomatoes are hot and beginning to lose their shape. Remove from heat.
- Add fennel/tomato mixture to lentil mixture in saucepan. Stir well. For soup, add the extra 2/3 cup water. Cover and cook on low heat 15 minutes. Remove hot red peppers before serving.
Nutrition Facts : Calories 202.6, Fat 11.5, SaturatedFat 6.1, Sodium 811.1, Carbohydrate 22.5, Fiber 7.3, Sugar 9.4, Protein 5.6
LENTIL VEGETABLE COCONUT CURRY SOUP
Indian-style seasoning, lentils and a healthy array of veggies combined with a sweet tomato and coconut milk broth. Thanks to my friends at the potluck who requested the recipe. :)
Provided by Lindsaybean
Categories Lentil
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 26
Steps:
- Heat coconut oil in a heavy-bottomed large soup pot on medium until a drop of water sizzles in it; be careful not to let the oil smoke.
- Add garlic and saute for 1 min, stirring.
- Continue to stir fairly frequently as you add more veggies, and keep the lid on in between stirring. Add onion and saute 5 minute Add carrots and celery and saute another 5 minute Add the cauliflower, potato and kale, and saute another 5 minute
- Add the curry, garam masala, cumin, turmeric, coriander, and chili powder and stir. Let saute a few more minutes, and then add everything else. (NOTE: if you prefer, you can use more bouillon instead of the granulated garlic, granulated onion and celery powder.).
- Bring to a boil uncovered, stirring occasionally, and then reduce to medium low and partially cover.
- Stir occasionally and test lentils after about 25 minutes. Continue cooking until they are soft. If you find the broth needs more flavor, add more bouillon or more of the curry seasonings.
- Serve with lemon or lime wedges to squeeze into the soup.
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